Chocolate Caramel Tart

Name: Chocolate Caramel Tart
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 200 g Flour; 50 g ground almonds without skin; 300 g Butter; 40 g Icing sugar; 7-10 Tbsp Salt; 1 egg (size M); 150 g Sugar; 525 g Whipped cream; 400 g Dark chocolate; 7-10 Tbsp Chocolate rolls and cocoa; 7-10 Tbsp Dried peas; 7-10 Tbsp Cling film; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

200 g Flour
50 g ground almonds without skin
300 g Butter
40 g Icing sugar
7-10 Tbsp Salt
1 egg (size M)
150 g Sugar
525 g Whipped cream
400 g Dark chocolate
7-10 Tbsp Chocolate rolls and cocoa
7-10 Tbsp Dried peas
7-10 Tbsp Cling film
baking paper

Directions

1
Knead flour, almonds, 100 g butter in pieces, icing sugar, 1 pinch of salt and egg to a smooth dough. Wrap in foil and chill for about 30 minutes
2
Roll out the dough on a floured surface in a rectangular shape (approx. 24 x 32 cm). Grease a rectangular tart mould with lift-off base (19 x 27 cm) and line with the dough. Press down the rim and fold in any protruding edges. Prick the dough with a fork. Cover with baking paper, fill in dry peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes until completely dark. Remove paper and peas. Bake for another 15 minutes. Let cool off
3
Put sugar, 175 g butter in pieces and 125 g whipped cream in a saucepan and simmer for about 8 minutes, stirring occasionally. Pour the caramel into the tart mould and refrigerate for approx. 30 minutes
4
Roughly chop the chocolate. Heat 400 g whipped cream and 1 pinch of salt. Melt chocolate and 25 g butter in it. Pour chocolate mixture into the tart and chill for 2-3 hours until the chocolate layer is firm. Before serving, decorate the tart with cocoa and chocolate rolls if necessary
5
waiting time approx. 3 hours