Recipes Lifestyle

Chocolate tart with crunch and caramel

 

Chocolate tart with crunch and caramel

Ingredients

Biscuit bottom:

175 g digestive biscuits

30 g cornflakes

10 g of cocoa powder

80 g butter

Almond praliné:

90 g almonds

90 g of sugar

200 g dark chocolate

150 ml of cream

Milk chocolate ganache:

250 g milk chocolate

100 ml cream

Chocolate Caramel:

100 ml cream

6 sugar

1 tbsp. glucose syrup

100 g milk chocolate

Garnish:

Chocolate balls

Wood sorrel

Biscuits bottom:

 

Approach

Biscuit bottom:

Chop the biscuits in a food processor, so they are perfectly painted. Add cornflakes and cocoa powder and chop again. Melt the butter and mix well with the biscuits until it becomes uniform. Pour the biscuits into an oblong tart with loose bottom, my shape is approx. 8×40 cm. Press the mass well into the bottom and up of the edges and put the shape in the fridge while making almond praline.

Almond praliné:

Bake the almonds on a pan until they get a little color. Cut them a little rough and put them aside. Melt the sugar on a pan. When the sugar is completely dissolved and it has turned into a golden caramel, mix in the almonds. Pour them onto a piece of baking paper and allow the caramelized almonds to cool completely. Chop the caramelized almonds a little and put them in a mini food processor and blend the almonds to flour. Chop the dark chocolate well and put it in a bowl. Heat the cream in a saucepan and pour it over the chopped chocolate while stirring in the middle of the bowl until it gathers and shines. Add the finely grounded almonds to the chocolate and stir well. Distribute almond praline onto the tart and put it back in the fridge.

Milk chocolate ganache:

Chop the chocolate well and pour it into a bowl. Warm the cream and pour it over the chocolate while stirring in the middle of the bowl until it is collected and shiny. Pour the milk chocolate bowl beyond the almond bowl. Put the tart back in the fridge.

Chocolate Caramel:

Chop the chocolate well and pour it into a bowl. Melt the sugar into golden caramel. When the sugar is completely dissolved, take the saucepan off the heat. Heat the cream in a saucepan. Take the pot off the heat. Now pour the cream in the hot caramel a little bit of access by stirring. Add glucose syrup and salt. Pour the hot caramel over the chopped chocolate while stirring in the middle of the bowl until it is collected and shiny. Put the chocolate bowl in the fridge for at least 3 hours.

Decorate the tart:

Bring the chocolate caramel into a piping bag and make small dots around the edge of the tart. You can also simply spread the caramel on the tart. Decorate with chocolate balls and wood sorrel. Cut the tart into small slices and serve. Bon appetite!

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