Made with PatisFrance Hazelnut Praline, this tart features a rich and nutty base that's perfectly complemented by the creamy Belcolade Blanc Selection chocolate. The crust, crafted from Tegral Patacrout, adds a delightful crunch. Each bite reveals a luscious salted caramel layer, harmoniously balanced with the tangy sweetness of passion fruit.
WHITE CHOCOLATE CRUNCH
•Melt Patis France Hazelnut Praline and Belcolade Blanc Selection Cacao-Trace, mix with PatisFrance Crousticrep then laminate to 4mm. Cut then transfer onto the tart.
PATE SUCREE
•Combine all the Ingredients together then mix until homogenous. Laminate to 4mm then cut and shape into perforated tart molds. Then bake at 180C.
CARAMEL CHANTILY CREAM
•Combine all the Ingredients together then mix until homogenous. Laminate to 4mm then cut and shape into perforated tart molds. Then bake at 180C.
WHITE CHOCOLATE SALTED CARAMEL GANACHE
•Heat the cream. Make a dry, light-colored caramel with the sugar.
•Add the warm cream to deglaze the caramel. Add the glucose and reheat to 85°C.
•Then, pour the caramel cream directly onto the chocolate and create an emulsion with a temperature between 35°C and 38°C.
•Add the butter when the ganache reaches a temperature of 35°C and blend using an immersion blender to make the filling smooth and homogeneous. Pour over the tart.
CARAMEL CHANTILY CREAM
