Creamy caramel chocolate tart recipe | Taste of France®

Ingredients

• 1⅓ cups 4½ oz/125g cake flour
• Scant ½ cup (2¼ oz/60g confectioners’ sugar)
• 1 Tahiti vanilla bean (split, seeds scraped)
• A pinch of fleur de sel
• 4 tbsp 60g butter, well chilled and diced
• 1 oz 30g beaten egg, preferably organic
• Generous ½ cup (2¾ oz/75g confectioners’ sugar)
• 3 tbsp 40ml heavy whipping cream, 40 per cent fat content
• 3½ tbsp 1¾ oz/50g salted butter
• 1 egg (separated)
• 2 heaped tbsp (30g granulated sugar, divided)
• 1¾ oz 50g dark chocolate, 70 per cent cocoa
• 3 tbsp 40ml whipping cream, 40 per cent fat content
• ¼ cup 60ml whole milk
• ½ oz 15g beaten egg, preferably organic
• ¾ cup 1¾ oz/50g confectioners’ sugar
• 10 unblanched almonds