|Preparation : 20 min||Resting : 3 hr 30 min|
|Cooking : 25 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|1||sweet shortcrust pastry (see recipe)
|100||ml single cream
|100||mixed shelled nuts
|(hazelnuts, almonds, pistachios, etc.)
|30||g icing sugar (see recipe)
|250||g dark chocolate, roughly chopped|
|100||ml single cream|
|1||Preheat the oven to 180 °C (170 °C fan, gas mark 4). Butter a 25cm tart mould|
and line* it with the dough.
|2||Blind bake* the tart shell for 25 minutes (it must be well cooked). While the tart|
shell is baking, make the chocolate ganache and set it aside.
|3||Remove the tart shell from the oven and cool.|
|4||Spread the caramel in the tart shell, and sprinkle with the nuts and raisins.|
Refrigerate for 30 minutes until the caramel sets.
|5||Pour the chocolate ganache over the caramel, smooth with a spatula* and set|
aside at room temperature for 3 hours until firm. Just before serving, dust with icing
|1||Put the chocolate, cream and butter into the metal bowl; run the EXPERT programme, 5 minutes/speed 3/60 °C. Scrape down the wall of the bowl. Restart the programme 30 seconds/speed 3/100 °C to smooth the ganache.|