Milk Chocolate And Caramel Tart Recipe

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Milk Chocolate And Caramel Tart
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Ingredients
9
Count
Nutrition
36
Calories
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Ingredients:

  • 1/2 lb (250 g) chocolate shortbread pastry (see recipe below)
  • 1 1/2 cups (300 g) granulated sugar
  • 1 cup (250 g) heavy cream (30-40 percent butterfat) or creme fraiche
  • 1/4 cup (50 g) butter
  • 2 1/2 tbsp (15 g) flour
  • 1 1/4 cups (300 g) whipping cream
  • 1/2 lb (250 g) milk chocolate

Directions:

  1. 1. Preheat oven to 325 °F (160 °C).
  2. 2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
  3. 3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
  4. 4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
  5. 5. Pour this into the cream-caramel mixture and mix thoroughly.
  6. 6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
  7. 7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
  8. 8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.
  9. To decorate: melt 1/2 cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.
  10. Ingredients:
  11. · 1 cup (250g ) unsalted butter, softened
  12. · 1 cup plus 2 tablespoons (150 g) confectioners’ sugar
  13. · 1/2 cup (50 g) ground hazelnuts
  14. · 2 level teaspoons (5 g) ground cinnamon
  15. · 2 eggs
  16. · 4 1/2 cups (400 g) cake flour
  17. · 2 1/2 teaspoons (10 g) baking powder
  18. · 1 1/2 tablespoons (10 g) cocoa powder
  19. A day ahead
  20. 1. In a mixing bowl of a food processor, cream the butter.
  21. 2. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together
  22. 3. Add the eggs, one by one, mixing constantly
  23. 4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
  24. 5. Form a ball with the dough, cover in plastic wrap, and chill overnight.
  25. Alternate Caramel method:
  26. 1 cup sugar
  27. 1/2 cup water
  28. 1 tbs corn syrup
  29. Set a pot over medium-heat with the ingredients and stir slowly. When the mixture comes to a boil, stop stirring and wait until desired color is attained.corn syrup makes the caramel-making process easier too.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 35.65 Kcal (149 kJ)
Calories from fat 21.75 Kcal
% Daily Value*
Total Fat 2.42g 4%
Cholesterol 82.4mg 27%
Sodium 37.3mg 2%
Potassium 31.34mg 1%
Total Carbs 0.75g 0%
Sugars 0.26g 1%
Dietary Fiber 0.03g 0%
Protein 2.9g 6%
Iron 0.5mg 3%
Calcium 13.4mg 1%
Amount Per 100 g
Calories 153.89 Kcal (644 kJ)
Calories from fat 93.88 Kcal
% Daily Value*
Total Fat 10.43g 4%
Cholesterol 355.67mg 27%
Sodium 160.99mg 2%
Potassium 135.28mg 1%
Total Carbs 3.26g 0%
Sugars 1.12g 1%
Dietary Fiber 0.13g 0%
Protein 12.53g 6%
Iron 2mg 3%
Calcium 58mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free

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