Cost Breakdown

Critical Success Points

• • Infuse the vanilla in the cream
• • Make the caramel without burning the sugar
• • Incorporate the gelatin at the proper temperature
• • Dough rest in the refrigerator
• • Blind bake the tart base
• • Whisk the ganaches until thickened without graininess
• • Freeze the ganache dots before assembly

Safety Warnings

• • Beware of very hot caramel: risk of severe burns.
• • Handle the boiling cream carefully to avoid splatters.
• • Use a well‑sharpened knife to cut the dough to avoid slipping.