1. Home
  2. Pies, tarts and pastry
  3. Sweet tarts
  4. Chocolate
  5. All recipes

Chocolate caramel tart with a wasabi and soy almond crust

ByronTalbott · ♥ 1.1K likes · 44.1K views · 18 min video

No ratings yet

Read about sweet tarts in the BrightCulinary Book

Chocolate caramel tart with a wasabi and soy almond crust, from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:03
  • butter
Pâte sucrée: whisk soft butter and sugar until creamy and slightly pale. No salt goes in; the almonds provide it.
Pâte sucrée tart doughCreamingRead
▶ 1:23
  • sugar
  • 1 whole egg
  • flour
Add one egg, then the flour, incorporating slowly until fairly crumbly.
▶ 2:31
Finish by hand: it should hold together when pinched, like Play-Doh, not sticky but workable.
▶ 3:03
  • almonds
Chop the almonds fine but not to a flour, keeping some texture, and work them through the dough.
Chopping the almonds into the crustChoppingRead
▶ 3:43
Press the dough into the pan, building a little lip up the sides, and bake.
▶ 4:41
  • cream
Chocolate cremeux: heat cream in a small pot on low, reserving some for the caramel, and bring just to a simmer.
Chocolate cremeuxSimmeringRead
▶ 5:00
  • 1 whole egg
Take off the heat and whisk in an egg while hot but not boiling.
▶ 5:18
Cook gently on low until it comes back to a steam, then take off the heat and slowly incorporate into the chocolate. Set aside.
▶ 5:44
  • chocolate
  • sugar
Caramel: melt the sugar in a hot pan until it caramelizes to golden brown and is ever so slightly smoking.
▶ 6:19
  • butter
  • cream
Add the butter and a little of the reserved cream.
Brown butter caramelCaramelizing
▶ 6:59
Take the tart out of the oven and cool it in the fridge.
Cooling and topping the tart
▶ 7:42
Pour on the chocolate topping and return to the fridge to set.