Caramel and dried fruits tart… a recipe from the great french Pastry chef Christophe Adam.
It is prepared with a silky caramel and mascarpone crémeux and a layer of caramel and chocolate glaze.
To garnish, a multitude of caramelized dried fruit to give even more crunchiness.
A terribly greedy tart!
If you are caramel addicted, this Caramel and dried fruits tart is dedicated to you.
Caramel and dried fruits tart
Ingredients
Almond Pâte sucrée
- 1 1/3 cup (170 g) pastry flour
- ½ cup + 1 tbsp (70 g) icing sugar
- 3 tbsp (20 g) almond meal
- 7 tbsp (102 g) soft unsalted butter
- 1 small (40 g) whole egg
- 1.5 g salt
- seeds from 1 vanilla pod
Caramel-mascarpone crémeux
- ½ cup + 3 tbsp (82 g) superfine granulated sugar
- ½ cup less 1 tbsp (104.5 g) heavy cream
- a pinch Fleur de sel
- scant ¾ cup (159 g) mascarpone cheese
- 3.5 tbsp (50 g) unsalted butter, diced
- 1.8 g gelatin sheets , (0.46%)
Caramel glaze
- 2 tbsp + 1 tsp (36 g) water
- ½ cup + 2 tsp (109 g) superfine granulated sugar
- a generous oz (32 g) glucose syrup
- 1 cup + 1 tbsp (232 g) heavy cream
- 1 oz (27 g) milk chocolate
- a pinch Fleur de sel
- 2 g gelatin sheets, (0.48%)
Caramelized dried fruits
- hazelnuts, whole and halved
- unsalted nuts
- pine nuts
- icing sugar
Extra
- cocoa nibs
- toasted finely chopped blanched almonds
Instructions
Almond Pâte sucrée
- In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla seeds.
- Add lightly beaten whole egg and mix to combine.
- Add the sifted flour with salt and mix just to combine.
- Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
To line the pastry ring
- Brush the interior of your rings with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
- Roll the dough gently until you have an even 2mm thickness.
- Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
- Using the knife, remove the overhanging pastry.
- Prick the base with a fork and refrigerate for 2 hours.
- (I used one 7.5 inches - 19 cm pastry ring and three 2.7 inches – 7 cm pastry rings).
To bake
- Heat fan oven to 330 F - 165°C.
- Bake the tart shell for 22 minutes and let completely cool.
- Brush melted cocoa butter to seal the tart shell.
Caramel-mascarpone crémeux
- Soak gelatin sheets in cold water.
- Make a dry caramel with sugar and bring to a boil heavy cream with Fleur de sel.
- Out of the heat, add in the boiling heavy cream and stir with a whisk.
- Add butter and mix with a hand blender.
- Add wringed gelatin sheets and blend to combine.
- Let cool until temperature reaches 105 F - 40°C.
- Soften mascarpone cheese with a whisk, then pour over the cooled caramel and mix to combine.
- Spread the mixture into the tart shell (3 mm from the edge of the shell) and refrigerate for 2 hours.
Caramel glaze
- Soak gelatin sheets in cold water.
- Prepare a caramel with sugar, water and glucose syrup.
- Bring heavy cream with Fleur de sel to a boil.
- When the caramel is golden brown, add boiling cream (out of the heat) stirring constantly.
- Let cook, stirring constantly, until temperature reaches 222 F - 105°C.
- Let cool for about 10 minutes.
- Add wringed gelatin sheets and chopped chocolate.
- Mix to combine with a hand blender.
- Let cool the glaze until 125 F - 50°C.
To assemble
- Pour the glaze over the mascarpone custard, until the top of the shell.
- Refrigerate for 60 minutes.
Caramelized dried fruits
- Place hazelnuts and icing sugar (the weight of the sugar must be half the weight of the hazelnuts) in a small pan.
- Cook on a medium heat, stirring constantly, until sugar is completely melted and completely wraps hazelnuts.
- Spread on baking paper and let cool.
- Proceed in the same way for other nuts.
- Garnish the tart as you prefer, adding cocoa nibs and toasted finely chopped blanched almonds.
- Enjoy.
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