Chocolate Caramel Tart by Antonio Bachour

Chocolate Caramel Tart — Yield 15-6 cm tart

Sable Dough Preheat oven to 160°C/325°F.

1. In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl. Add the flour, cocoa powder, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.
2. Add the egg and bring the mix together until it forms a ball. Roll dough to 1/8-inch thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes.
3. Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1 hours before baking for about 15 minutes until lightly golden.

Hazelnut Financier Batter

1. Cook butter to noisette stage and let it cool down.
2. Combine all powders together in a mixer. Pour the egg whites, inverted sugar and hazelnut paste followed by the room temp. butter and chocolate. Set aside in the refrigerator.
3. Pipe in the tart and bake 175°C for 7-8 minutes.

Caramel

1. Make a dry caramel, deglaze with the cream and sea salt. Cook to 110°C. Take out from the stove and add the butter and mix well.

Jivara Milk Chocolate Cremeux

1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. Make a crème anglaise and cook to 82°C, add the gelatin and strain over the milk chocolate. Emulsify with hand blender. Fill on top the caramel and financier. The leftover pour in round mold and freeze.

Assembly

1. Fill the tart 1/4 with chocolate financier and bake 170°C for 8 minutes. Let cool down and make a hole in the center.
2. Fill the hole with caramel. Pour Milk chocolate cremeux on top.
3. Spray the frozen cremeux with chocolate velvet spray and place on top the tart.