Chocolate and caramel tartlets ……. A greedy and stunning dessert with a combination of tastes that everyone always likes.
A creamy dark chocolate custard that wonderfully matches with a velvety and soft creamy mascarpone crémeux.
A golden and crunchy shortcrust pastry shell.
Chocolate and caramel tartlets a real greediness.

Chocolate and caramel tartlets

Porzioni 6
Chef Aria

Ingredienti

Short crust pasty

  • 1 cup + 2 tbsp (150 g) pastry flour
  • 3 tbsp (20 g) almond meal
  • 6 tbsp (90 g) soft unsalted butter
  • 2/3 cup + 1 tsp (60 g) icing sugar
  • 1 small (35 g) whole egg
  • Salt
  • Vanilla powder

Egg wash

  • 1 (20 g) egg yolk
  • 1 tsp (5 g) heavy cream

Caramel and mascarpone crémeux

  • 1/2 cup + a scant tbsp (112 g) superfine granulated sugar
  • 2/3 cup less 1/2 tbsp (145 g) heavy cream
  • 3 pinches of fleur de sel
  • 5 tbsp (70 g) unsalted butter, diced
  • 8 oz (220 g) mascarpone cheese (S.Lucia - Galbani)
  • 2.5 g gelatin, 200 bloom (sheets or powder)

Dark chocolate crémeux

  • 1/2 cup less 1 tsp (115 g) heavy cream
  • 1/2 cup less 2 tsp (115 g) whole fat milk
  • 3 medium (45 g) egg yolks
  • 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  • 4 oz (110 g) dark chocolate 70% (Guanaja Valrhona)

Yogurt biscuit

  • 3 tbsp + 1 tsp (50 g) plain greek yogurt
  • 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  • 1.5 tbsp (15 g) inverted sugar (or honey)
  • vanilla powder
  • 2 medium (40 g) egg yolks
  • 1/3 cup + 1 tbsp (50 g) pastry flour 
  • 1.4 g baking powder
  • Pinch of salt
  • 2 tbsp (25 g) melted unsalted butter
  • 2 tbsp + 1 tsp (35 g) whole fat milk, room temperature 

Extra

  • Gold Star dust by Pavoni
  • Dark chocolate Crispearls
  • Powder Cocoa butter

Istruzioni

Short crust pasty 

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, vanilla powder and sifted icing sugar.

    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 6/8 hours.

    The day after, roll the dough gently until you have an even 3 mm. thickness.

    Gently ease the dough into the sides of six 2.75 inches (7 cm) tart rings, using your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.

    Refrigerate for 3 hours, or freeze.

Egg wash

  1. Combine the egg yolk with heavy cream.

To bake

  1. Heat fan oven at 320F - 160°C and bake the tart shells for 15 minutes.

    Out of the oven, remove tart rings and let cool for 3 minutes.

    Brush the outside of the tarts with egg wash and bake for 5 minutes more.

    Sprinkle the surface of the tarts with powder cocoa butter (Mycryo), let completely cool and set aside to assemble.

Caramel and mascarpone crémeux

  1. Place mascarpone cheese in a bowl and set aside.

    Soak gelatin in water.

    Heat heavy cream with salt and set aside.

    Prepare a dry caramel with sugar.

    Out of the heat, deglaze the caramel with cream and butter, stirring constantly.

    Pour the caramel in a bowl and when temperature is about 140F-60°C, add winged gelatin and stir to combine.

    Soften the mascarpone cheese with a spatula and pour into a jar.

    Add caramel and blend with a hand blender until you get a smooth mixture.

    Pour the mixture into a bowl, cover with cling film and refrigerate for about 12 hours.

Dark chocolate crémeux

  1. Finely chop dark chocolate and set aside.

    In a separate bowl, combine egg yolks with sugar.

    Heat milk with heavy cream until 175F-80°C.

    Prepare a custard cooking the mixture stirring constantly, until 180F-82°C.

    Pour the crème anglaise over the chocolate and set aside for a couple of minutes.

    Blend with a hand blender until you get a smooth mixture.

    Pour the mixture into a bowl, cover with cling film and refrigerate for about 12 hours.

Yogurt biscuit

  1. Heat fan oven at 300F-150°C.

    In a bowl, combine yogurt with sugars and vanilla powder.

    Add egg yolks and mix to combine.

    Add sifted powders and mix to combine.

    Then, add warm melted butter and milk.

    Pour the mixture in an 8 inches (20 cm) square pastry ring and bake for 20 minutes.

    Out of the oven, remove the pastry ring and let completely cool.

    With a 2 inches (5.5 cm) cookies cutter, cut 6 round discs from the biscuit and set aside to assemble.

To assemble

  1. Soften the chocolate custard with a spatula and pour in a pastry bag.

    On the bottom of the tart shell, pipe about 20 g of chocolate crémeux.

    Smooth the surface with a small spatula, place the yogurt biscuit and press a little.

    Pipe chocolate crémeux again and smooth the surface.

    Refrigerate the tart shells about 15/20 minutes.

    Soften the mascarpone crémeux with a spatula and pour in a pastry bag, fitted with St. Honoré nozzle and pipe a serpentine, covering all the surface.

To serve

  1. Dust with golden dust and dark chocolate chocolate crispearls. Enjoy!

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