Chocolate Caramel Tart

Tart Base
Tegral Satin Moist Cake Dark Egg / Egg Free 300
Refined Flour 50
Butter 100
Tart Base total 450
Ganache #1
Carat Coverlux Dark 500
Fresh Cream 250
Ganache #1 total 750
Ganache #2
Deli Range (Caramel) 200
Carat Coverlux Dark 200
Ganache 500
Ganache #2 total 900

Working Method

Method: Tart Base
  1. Mix all 3 ingredients to form soft dough. 
  2. Line the dough in the tart base. 
  3. Bake at 180°C for 20 minutes and allow it to cool.

Method: Ganache #1
  1. Boil the cream and add Carat Coverlux Dark
  2. Blend well and allow to cool.

Method: Ganache #2
  1. Pipe a layer of Deli Caramel in the tart. 
  2. Pipe out the drops of Ganache as shown in the picture. 
  3. Make thin chocolate garnishes and decorate as shown in the picture to get Chocolate Caramel Tart.

About this Recipe

Complexity level: