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Chocolate Caramel Tartlet
Chocolate Caramel Tartlet
Chocolate Crust
125 g Butter, soften
80 g Powdered sugar
30 g Almond meal
1 g Salt
50 g Eggs
Chocolate Mousse
180 g Heavy cream, hot
15 g Trimoline, or honey
60 g Butter
Chocolate Crémeux
250 g Half/half
30 g Sugar
Chocolate Crust
Combine flour and cocoa powder; set aside. Meanwhile, cream butter, salt, sugar and
almond meal and add the egg. Add powders in two times and mix until combined. Wrap
up into a slab and chill. On a floured work surface, cut pastry in half (chill the other half),
work out dough to soften and become pliable but should remain cool (do not over work).
Roll out into a 0.12''/3mm thick sheet, lightly prick with a fork. Cut out ≈4 disks using a
cookie cutter that is more than one inch/2.5cm larger than the pastry ring. Chill pastry
disks to rest and repeat with the remaining dough. Grease pastry rings (no need to
grease if using Exoglass tart rings). Gently soften pastry with the palm of your hands to
soften if necessary and place loosely inside of the ring. Carefully apply pastry against
the edges making sure there is no gaps left between the base of the mold and the
bottom crust. A leap should form on the upper edges. Chill to rest. Shave off surface of
each tartlet to create a neat finish. Refrigerate for up to 3 days; uncovered.
Baking
2 Line each tartlet with 2 microwave-safe plastic wrap sheets, and fill up with pie weights.
Pre-bake at 350ºF/180ºC for 15 min; remove weights and bake for an additional 10 min.
Baking time may be reduced if using a convection oven. Cool. Baked tart shells can be
kept in dry storage for a week.
Chocolate Mousse
3
3 (Ganache montée). Gently melt chocolates. Meanwhile, heat up cream, glucose and
trimoline. Pour in chocolates and mix. Add remaining but cool heavy cream, and blend
well; refrigerate overnight. Whip to medium-firm peaks before piping.
4 In a hot frying pan, make caramel a sec (without water). Stir every so often when sugar
begins to brown. When it starts to smoke, lower the heat and carefully stir in hot heavy
cream, butter and salt. Cook for a couple of minutes, sieve and cool to room temp (do
not refrigerate).
Chocolate Crémeux
5 Bring to boil half/half with one-third of the sugar. Meanwhile, beat yolks and remaining
sugar. Turn heat off and temper yolk mixture. Pour mixture in remaining half/half –
whisk well, turn heat back on (medium-low) and cook creme anglaise to 185ºF/85ºC.
Creme anglaise should not boil. Pass through a sieve and over the melted chocolate and
blend well. Use warm.
Montage
6 Pour soft salted caramel inside each baked tart shell ≈20g per serving, and chill. Fill up
tartlets with the warm chocolate crémeux and chill to set. Top tartlets with the
chocolate mousse using a St. Honoré decorating pastry tip or cut your disposable pastry
bag tip on bias. Freeze tartlets 3 hours at least prior spraying with the cocoa-chocolate
mixture (flocage).
7 Melt cocoa butter completely and pour over the chopped dark chocolate; let sit a few
minutes and blend well and sieve. Use at 113ºF/45ºC.
Spraying Tartlets*
8 This technique creates a very pleasant thin velvet crust. *Omit this step if you have never
done it. Sub for cocoa powder. Use a small paint spray gun with the cup on top (no air
regulator needed).
Spray frozen tartlets (outside) and refrigerate overnight to thaw. Lightly dust one side of
the tartlet with cocoa powder if desired right before serving. Chocolate caramel tartlets
can be refrigerated for up to 3 days or kept frozen for weeks. Enjoy!