Caramel Chocolate Tart - Puratos

Ingredients

• Shortcrust: Mix everything together to obtain a homogenous texture.
• Caramel: Mix a few drops of lemon juice in to the sugar.
• Caramelize following the dry method.
• Add heated cream over low heat and stir to combine.
• Add butter and stir to combine.
• Allow to cool to room tempurature and add toasted nuts.
• Cacao-Trace Ganache: Warm the cream, vanilla with glucose and butter at 176°F, then pour over chocolates.
• Blend to homogenize.
• Pour on tart shells to fill.
• Let set at 60°F overnight.
• Cacao-Trace Chocolate Mousse: Make chocolate disks of equal diameter to the tart shell from tempered Belcolade and once ready place over ganache surface.
• Make a ganache with the Belcolade and 500g heavy cream. Cool to 84 °F and fold in the soft whipped 700g of cream.
• Pipe into desired mold and freeze overnight.
• Keep in mold until ready to glaze to keep humidity off the surface.
• Cacao-Trace Glaze: Scald Milk with glucose and pour over Belcolade.
• Add soaked gelatin and stir gently to combine.
• Add Miroir and blend to combine.
• Cover the glaze surface directly with plastic and reserve to use the next day.
• Warm to 98°-105° F for use.