Food and Travel Magazine | Espresso caramel chocolate tart

Ingredients

• 1 baked shortcrust pastry case (see recipe, linked below)
• 40g whipping cream
• 80g espresso (approx. 3 double shots)
• 280g caster sugar
• 160g milk
• 16g salt
• 130g butter
• approx. 100g dulce de leche
• 130g espresso (approx. 5 double shots)
• 480g whipping cream
• 190g caster sugar
• 80g butter
• 5g salt
• 10g pectin X58
• 90g plain flour
• 140g natural almond meal
• 20g cocoa powder
• 3g baking powder
• 2g salt
• 185g caster sugar
• 160g eggs
• 155g brown butter (see cook’s note, below)