Caramel-chocolate tarte tatin
A double delight - a tart with sweet-salty caramel and chocolate ganache.
Ingredients
| BUTTER: |
| flour 170 g |
| cocoa 30 g |
| egg 1 egg |
| yolk 1 |
| powdered sugar 40 g |
| chilled butter 100 g |
| CARAMEL: |
| sugar 300 g |
| vanilla sugar 20 g |
| warm cream (30%) 200 ml |
| butter 70 g |
| sea salt 1 g |
| CHOCOLATE GANACHE: |
| chocolate (72%) 120 g |
| cream (30%) 200 ml |
| powdered sugar 30 g |
| softened butter 100 g |
| ADJUSTMENTS: |
| roasted walnuts 150 g |
Instructions
Step 1
Sift the flour and cocoa, add the powdered sugar, chopped butter and rub everything into crumbs. Add the egg and yolk, knead the dough, wrap it in cling film and put it in the refrigerator for 1 hour.
Step 2
Roll out the dough between two sheets of parchment. Transfer to a mold, spread on the bottom and sides, prick with a fork. Place in the freezer for 30 minutes, then bake for 10 minutes at 190 degrees and let the shortcake cool.
Step 3
Prepare the caramel. In a saucepan, combine the sugar, vanilla sugar and sea salt. Melt without stirring. Pour in the warm cream, stir to combine. Add the butter and stir again. Allow the caramel to cool.
Step 4
Prepare the ganache. Mix the cream and powdered sugar and bring to a boil. Pour this mixture over the chopped chocolate, stir until smooth. Add the butter, mix again.
Step 5
Spread the caramel over the crust, sprinkle with chopped nuts. Spread the ganache evenly on top. Put the tart in the refrigerator for 2 hours and serve. Enjoy.
