CHOCOLATE AND SALTED CARAMEL TART

– Mix Frolla Revolution

CHOCOLATE AND SALTED CARAMEL TART

Doses for:

Preparation:

Difficulty:

Cooking:

Violly
Violly
Ciao a tutti io sono Violly, ed oggi vi preparo una nuova ricetta: LA TART AL CIOCCOLATO E CARAMELLO SALATO! Seguitemi che cominciamo ad impastare!!!
Violly
Violly
Hello everyone I am Violly, and today I prepare you a new recipe: CHOCOLATE AND SALTED CARAMEL TART! Follow me as we begin to knead!!!

Ingredients list:

  • 385g Mix Shortbread Revolution
  • 230g of butter
  • 45g almond flour
  • 2g of salt
  • 140g of sifted icing sugar
  • 80g of eggs
Dark Chocolate Ganache
  • 100g 70% dark chocolate
  • 100g liquid cream
Salted Caramel Sauce by Federico Prodon
  • 150g granulated sugar
  • 70g cream
  • 2g of salt
  • 20g of butter

Step 1

In the bowl of the planetary mixer, put the flour and the very cold cubed butter, mount the leaf or whisk k and activate. Let more or less uniform crumbs be sandblasted until brassy; now add the sugar, the almond flour and the salt and mix. Pour in the eggs, everything must be done at low speed so as not to overheat the butter.

At this point, take the dough, place it between two sheets of parchment paper and roll it out to a thickness of about 1cm, close the package and let it rest overnight in the fridge. The next day, take the loaf out of the fridge and divide the dough into 3, wait 2 minutes and roll out the first rectangle to a thickness of 3mm (I did this with a wooden rolling pin with interchangeable thicknesses bought on amazon) .

Step 2

Once you reach the desired thickness, put it in the freezer for 10 minutes. In the meantime, prepare the micro-perforated Silikomart rings and place the micro-perforated mat on a micro-perforated pan. Now take the dough from the freezer and cup the bottoms of your tarts with the micro-perforated rings and make strips with a knife 2cm high which will be the edges of the tarts.

Put everything back in the freezer, wait 10 minutes, remove everything and place the cupped bottom of the tart on the micro-perforated mat, and place the micro-perforated ring on top, wait a few minutes and take a strip that you have previously cut and place it around the edge of the ‘ring. Cut the part that exceeds in length and with your fingers press the strip well against the walls of the ring.

Step 3

Finely chop the chocolate and put it in a bowl and keep it aside.
In a small saucepan, bring the cream to the boil (that is when it starts to bubble on the sides) at this point pour over the chocolate and mix gently without incorporating too much air. When the ganache is smooth and shiny, let it rest at room temperature.

Step 4

Once you reach the desired thickness, put it in the freezer for 10 minutes. In the meantime, prepare the micro-perforated Silikomart rings and place the micro-perforated mat on a micro-perforated pan. Now take the dough from the freezer and cup the bottoms of your tarts with the micro-perforated rings and make strips with a knife 2cm high which will be the edges of the tarts.

Put everything back in the freezer, wait 10 minutes, remove everything and place the cupped bottom of the tart on the micro-perforated mat, and place the micro-perforated ring on top, wait a few minutes and take a strip that you have previously cut and place it around the edge of the ‘ring. Cut the part that exceeds in length and with your fingers press the strip well against the walls of the ring.

Thanks to:

” Blogger with an interest in Cooking and all things food!!! “

Violly

Altre Ricette

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