Tart with chocolate ganache and salted caramel.

тарт с шок ганкшем 2
Form 28 cm

200 g flour
16g almond flour
16g cocoa powder
130g butter
2 egg yolks
2g of salt
2 bags of vanilla sugar

Cooking method:
All the ingredients, bowl and nozzle must be cold. Mix dry ingredients, add the yolks and diced butter. Grind into crumbs quickly to butter would not melt. Form a ball and keep in the refrigerator for 1 hour or overnight. Roll between sheets of parchment or baking the film in a thin layer and pave form. Cut off the excess with a skirting. Prick bottom of a fork. If the base softened, then again put into the refrigerator for 20-30 minutes. Bake under the yoke (ceramic balls, beans, peas) for 20 minutes at 170 °. Totally cool and remove from the mold.

Caramel (cooked in advance to have time to cool and thicken)
200g sugar
220g cream 30%
40g butter
2 pinches of coarse salt

Cooking method:  
In a saucepan with a thick bottom over low heat to dissolve the sugar completely. Simultaneously boil cream. Once the sugar has become amber, pour in the cream and add the butter. Carefully stirring until smooth caramel boil down to 108 ° on the thermometer or to a state of sour cream, if no thermometer. Pour in any capacity, cool and clean the refrigerator, covered with foil.

150g cream 30%
150g dark chocolate
75g milk chocolate

Cooking method:   
Cream bring almost to a boil, but do not boil. Pour into a bowl, add to chocolate drops or chopped and gently mix until smooth shiny mass. Cool at room temperature.
Assembly: to put a layer of caramel cake no more than 4-5mm (caramel need at all), then top evenly distribute ganache. Chill in the refrigerator until solidification ganache. Decorate.

тарт с шок ганкшем 1


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