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Tarts with chocolate and caramel

with Hulalà Whipping

Ingredients

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Tartlets
  • Flour for biscuits 80g
  • Butter 40 g
  • 40 g icing sugar
  • Powdered almonds 12 g
  • Eggs 20 g
  • Butter for the rings 10 g
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Toffee caramel
  • Hulalà Whipping 150 g
  • Granulated sugar 150 g
  • Butter 35 g
  • Fiordisale 1 g
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Dark chocolate ganache
  • Hulalà whipping 200 g
  • 70% dark chocolate 175 g
  • Honey 30 g
  • Butter 40 g

Preparation

  • 4 people
  • Medium level
  • 40 min
  1. For the tartlets: in a bowl beat the butter until it has the consistency of an ointment, add the icing sugar and beat again to maintain the same consistency. Incorporate the ground almonds. Add the egg and work well. Finally, add the flour and mix until the dough is smooth. Shape into a ball, cover with cling film and leave to rest in the refrigerator for 1 hour. At the time of cooking, roll out the shortcrust pastry
    very thin, shape the circles with the tartlet molds and cut with a small knife, taking care to leave at least 3 cm of extra dough along the edges. Grease the molds and line them with the shortcrust pastry, eliminating the excess. Cover the bottom with another mold and cook (cooking with counter mold). Alternatively, cover the pastry in the molds with cling film, fill with dried legumes and cook. Cooking: 10 minutes at 180 ° C (check that the pastry is evenly browned).
  2. For the toffee caramel: melt the sugar in a pan by caramelizing it gently, add the hot Hulalà, butter, salt, stirring with a whisk, pour into another container and cool, then blend to get a smooth consistency. 
  3. For the dark chocolate ganache: bring Hulalà and honey to 35 ° c, pour over the melted chocolate and emulsify with the butter using an immersion blender.
  4. For assembly: pour the caramel on the bottom of the tartlets and let it solidify in the refrigerator, melt the ganache cream in a bain-marie and pour into the cold tartlets from the refrigerator, allow to solidify. Complete with chocolate curls, whipped cream, pecans, caramel drops.