Vanilla, chocolate and caramel tart

Ingredients

• 4 feuilles Gelatin sheets (soaked in cold water 5 min)
• 1 gousse Vanilla bean (split in two)
• 400 ml Liquid cream 30 % fat (to heat)
• 200 g White chocolate (cut into pieces)
• 150 g Granulated sugar (for the caramel)
• 30 g Sea‑salted butter (for the caramel)
• 1 pincée Fleur de sel (for the caramel)
• 150 g All‑purpose flour (for the dough)
• 30 g Cornstarch (for the dough)
• 30 g Almond powder (for the dough)
• 1 pincée Salt (for the dough)
• 100 g Unsalted butter (for the dough)
• 1 unité Egg (for the dough)
• 10 g Unsweetened cocoa powder (for marbling)
• 200 g Dark chocolate (for the filling)
• 100 g Unsalted butter (for the filling)
• 100 g Granulated sugar (for the filling)
• 2 unité Eggs (for the filling)
• 60 g All‑purpose flour (for the filling)
• 10 g Cocoa nibs (for decoration)

Instructions

1. Prepare the gelatin for the vanilla ganache

   Soak 2 gelatin sheets in a bowl of cold water for 5 minutes.

   Time: PT5M

2. Infuse the vanilla in the cream

   Split the vanilla bean in two, scrape the seeds and add them to 200 ml of liquid cream. Let infuse at least 1 hour at room temperature.

   Time: PT1H

3. Melt the white chocolate with the hot cream

   Bring the infused cream to a simmer, pour it over the white chocolate cut into pieces and stir until fully melted.

   Time: PT5M

4. Incorporate the gelatin and refrigerate the vanilla ganache

   Squeeze the gelatin, add it to the hot ganache, mix well then let cool before placing in the refrigerator for at least 4 hours (ideally overnight).

   Time: PT4H5M

5. Prepare the gelatin for the caramel ganache

   Soak 2 gelatin sheets in cold water for 5 minutes.

   Time: PT5M

6. Make the caramel

   In a wide saucepan, heat the sugar over medium heat without stirring until it turns a golden caramel. When it begins to caramelize, stir gently to even out.

   Time: PT5M

7. Add the sea‑salted butter and hot cream

   Remove the pan from the heat, incorporate the sea‑salted butter, then add 200 ml of very hot liquid cream. Stir until a smooth mixture forms and let reduce slightly.

   Time: PT5M

8. Incorporate the gelatin, fleur de sel and refrigerate

   Squeeze the gelatin, add it to the caramel, stir, add a pinch of fleur de sel, let cool completely then place in the refrigerator for at least 4 hours.

   Time: PT4H5M

9. Prepare the marbled sweet pastry – sift the flours

   Sift together 150 g of flour, 30 g of cornstarch, 30 g of almond powder and a pinch of salt onto the work surface.

   Time: PT5M

10. Add the butter and egg, mix

    Make a well, pour in 100 g of softened unsalted butter, add the beaten egg, then incorporate the dry mixture by hand or with a pastry cutter until a homogeneous dough forms.

    Time: PT10M

11. Add cocoa for the marbling

    Divide the dough in two, incorporate 10 g of unsweetened cocoa into one part and knead lightly to obtain a marbled effect without fully homogenizing.

    Time: PT5M

12. Dough rest in the refrigerator

    Wrap the dough in cling film and let rest in the refrigerator for 1 hour.

    Time: PT1H

13. Roll out the dough, line the tin and prick

    On a floured surface, roll the dough to 3 mm thickness, place in a buttered 22 cm tart ring, press the edges, prick the base with a fork.

    Time: PT15M

14. Bake the tart base (blind baking)

    Bake the base blind at 180°C for 15 minutes until lightly colored.

    Time: PT15M

    Temperature: 180°C

15. Prepare the chocolate filling – melt chocolate and butter

    Melt 200 g of dark chocolate with 100 g of unsalted butter in a bain‑marie or microwave, stir until smooth.

    Time: PT5M

16. Incorporate sugar, eggs and flour

    Add 100 g of sugar, 2 eggs, then 60 g of sifted flour to the chocolate mixture, stir until a homogeneous batter forms.

    Time: PT5M

17. Pour the filling and bake the chocolate tart

    Pour the filling into the pre‑baked base, smooth the surface and bake at 180°C for 20 minutes until the centre is slightly trembling.

    Time: PT20M

    Temperature: 180°C

18. Spread a thin layer of salted butter caramel

    After removing from the oven, coat the cake with a thin layer of the previously prepared salted butter caramel.

    Time: PT5M

19. Whisk the vanilla ganache until thickened

    Take the vanilla ganache out of the refrigerator, whisk on medium speed until a thick but supple consistency is reached (about 5 minutes).

    Time: PT5M

20. Whisk the caramel ganache until thickened

    Repeat the operation with the caramel ganache.

    Time: PT5M

21. Pipe ganache dots onto parchment

    Put each ganache into a pastry bag fitted with a size 12 plain tip and pipe small regular dots onto a sheet of parchment paper.

    Time: PT5M

22. Freeze the ganache dots

    Place the parchment sheet with the dots in the freezer for 2 hours until they are solid.

    Time: PT2H

23. Arrange the ganache dots on the tart and smooth

    Remove the parchment, place the dots on the tart surface and flatten slightly with the back of a spatula or an extra piece of parchment.

    Time: PT5M

24. Decorate with cocoa nibs

    Sprinkle the top of the tart with 10 g of cocoa nibs to add crunch and a decorative touch.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

28 g

Fiber

2 g