Tart With Chocolate Ganache And Salted Caramel - A Step By Step Recipe With A Photo

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Tart With Chocolate Ganache And Salted Caramel - A Step By Step Recipe With A Photo
Tart With Chocolate Ganache And Salted Caramel - A Step By Step Recipe With A Photo

Video: Tart With Chocolate Ganache And Salted Caramel - A Step By Step Recipe With A Photo

Video: Tart With Chocolate Ganache And Salted Caramel - A Step By Step Recipe With A Photo
Video: Salted Caramel Chocolate Ganache Tart Recipe 2024, March
Anonim

Do you like unusual desserts? Then the tart with chocolate ganache and salted caramel will be a real find for you. This dish is sure to be one of your favorite sweets!

Cooking description:

For some, salted caramel may seem like something very unusual, but in fact, chefs from Europe have long been using it in their best desserts. Try it and you will learn how to make a tart with chocolate ganache and salted caramel. It is very tasty and incredibly beautiful!

Purpose: On the festive table

Main ingredient: Dough / Chocolate / Caramel

Dish: Baking / Tarts Cuisine

geography: European

Ingredients:

  • Flour - 200 Grams
  • Almond flour - 16 Grams
  • Cocoa powder - 16 Grams
  • Butter - 130 Grams
  • Yolks - 2 Pieces
  • Salt - 2 Grams
  • Vanilla Sugar - 22 Grams
  • Sugar - 200 Grams (caramel)
  • Cream 33% - 220 grams (caramel)
  • Butter - 40 grams (caramel)
  • Salt - 2 Pinches (caramel)
  • Cream 33% - 150 Grams (ganache)
  • Dark chocolate - 150 grams (ganache)
  • Milk chocolate - 75 grams (ganache)

Servings: 8

How to make "Chocolate Ganache and Salted Caramel Tart"

1 Combine all dry ingredients in a bowl. Chop the butter into cubes and add to a bowl. Separate the yolks from the whites and add them to the rest of the ingredients. Use your hands to crumble everything and roll it into a ball. Wrap it with cling film and refrigerate for half an hour. 2 After an hour, take out the dough and roll it out into the thinnest possible layer. Take the baking dish in which you will prepare the tart and "evict" the dough into it, trimming the excess around the edges. Pin the bottom all around with a fork. Then bake the cake for fifteen minutes in the oven at two hundred degrees. 3 Now it's the turn of the caramel. Take a stewpan with a thick bottom, add granulated sugar to it. Place on the stove and dissolve the sugar over low heat. When it darkens, pour in the cream and add butter and salt. Boil the caramel to a sour cream consistency, then turn off the heat. 4 For the ganache, heat the cream in a separate bowl so that it does not boil, but is not very hot either. Pour the cream into a bowl and crush the dark and milk chocolate into it. Stir the mixture until smooth and smooth. 5 Now you need to collect the tart. Place a layer of caramel on top of the crust, then cover with chocolate ganache. Put the tart in the refrigerator for a few hours to freeze.then cover it with chocolate ganache. Place the tart in the refrigerator for a few hours to freeze.then cover it with chocolate ganache. Place the tart in the refrigerator for a few hours to freeze.

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