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Chocolate, caramel, nut tart

Chocolate-caramel-nut tart Cook Expert

Preparation : 20 min Resting : 3 hr 30 min
Cooking : 25 min Equipment :
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Serves 8 :
1 sweet shortcrust pastry (see recipe)
100 ml single cream
100 mixed shelled nuts
(hazelnuts, almonds, pistachios, etc.)
50 g butter
20 g raisins
30 g icing sugar (see recipe)
250 g dark chocolate, roughly chopped
100 ml single cream
1Preheat the oven to 180 °C (170 °C fan, gas mark 4). Butter a 25cm tart mould
and line* it with the dough.
2Blind 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.
3Remove the tart shell from the oven and cool.
4Spread the caramel in the tart shell, and sprinkle with the nuts and raisins.
Refrigerate for 30 minutes until the caramel sets.
5Pour 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
chocolate ganache
1Put 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Make the salted butter caramel: heat 100g sugar in a saucepan and cook, without stirring, until it caramelizes. In a separate saucepan, bring 100ml single cream to the boil. When the caramel is golden, remove from the heat and carefully add the cream; stir well to combine. Add 30g diced salted butter and stir until completely melted.


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