Chocolate, Honey & Caramel Tart, in Individual Tartlets - Our recipe with photos
This chocolate, honey & caramel tart is an indulgent treat for chocolate lovers! Follow our exclusive recipe with step-by-step, illustrated instructions and enjoy a home-made festive dessert.
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Cooking tools:
- Stand mixer
- Silpat baking mat
- Rolling pin
- Roller docker
- Triangle tartlet cutter
- Triangle tartlet ring
- Utility knife
- Oven
- Baking sheet
- Saucepan
- Microwave
- Piping bag
- Offset spatula
- Skillet
- Acetate sheet
- Stainless steel piping nozzle
- Mixing bowl
- Whisk
- Refrigerator
- Cooling rack
- Gold leaf sheet
- Spatula
- Measuring cup
- Measuring spoon
- Pastry brush
- Kitchen timer
Ingredients
- 250g unsalted butter
- 170g icing sugar
- 2g salt
- 2g liquid vanilla extract
- 100g almond meal
- 380g flour
- 3g baking powder
- 40g Plein Arôme cocoa powder
- 60g eggs
- Mycryo cocoa butter
- 400g whipping cream
- 75g unsalted butter
- 100g honey
- 360g Inaya™ dark chocolate couverture (65% cocoa)
- 100g Alunga™ milk chocolate couverture (41% cocoa)
- 200g Cara Crakine caramel filling
- Chocolate triangles, cut to the dimensions of the mould
- Cocoa nibs
- Edible gold leaf
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