Caramel Diplomat Chocolate Tart

INGREDIENTS LIST

Indulge in the decadent taste of our Caramel Diplomat Chocolate Tart. Made with Tegral Patacrout, Belcolade Blanc Cacao-Trace, Tegral Satin Moist Golden Cake, and Festipak, this dessert combines the rich flavors of white chocolate and caramel with a moist golden cake base. Perfect for those who love luxurious and creamy treats, it offers a delicious and satisfying bite that caters to modern tastes.

PREPARATION

TART

Using paddle attachment, mix all ingredients together until homogenous.
Cover the dough with cling wrap then freeze for 15 minutes.
Laminate/roll the dough into 4 mm.
Cut and shape into perforated tart mold. Bake at 180°C for 18-20 minutes.

CAKE BASE

Using paddle attachment, mix all ingredients together until homogenous.
Pour into greased Jelly roll pan lined with parchment paper.
Bake at 180°C for 30 minutes

CARAMEL GANACHE

Heat the cream and glucose then set aside.
Heat sugar until caramelize (amber color).
Add the warm cream to deglaze the caramel, reheat until 85°C.
Pour caramel cream into partially melted white chocolate with butter.
Use emersion blender until smooth and homogenous

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