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Chocolate tartlet with pear pulp and vanilla vinegar caramel

Preparation - 1 he

Ingredients

Makes 6 tartlets

  • 85 g icing sugar
  • 15 g unsweetened cocoa powder
  • 25 g hazelnut powder
  • 1 pinch Favuzzi fleur de sel
  • 120 g softened butter
  • 1 egg
  • 225 g flour
  • 150 g granulated sugar
  • 50 g butter
  • 100 ml pear and vanilla vinegar
  • 100 ml heavy cream
  • 1 pinch Favuzzi fleur de sel
  • 150 g Valrhona dark chocolate
  • 150 ml cream
  • 40 g butter, diced

 

Preparation

FOR THE CHOCOLATE DOUGH

  1. Sift the icing sugar, then add the cocoa and hazelnut powder and work in the butter
  2. Add the egg and blend until smooth. Sift the flour over the mixture and blend it in without overworking the dough. Shape into a ball, wrap in cling film and refrigerate for at least 1 hour.
  3. Roll out the dough on a floured surface. Cut out 6 circles slightly larger than your tartlet pans, then line pans with dough.
  4. Parbake in a 180° oven for about 10 minutes. Leave to cool.
     

FOR THE CARAMEL

  1. Make a dry caramel in a heavy-bottomed pan. When the sugar has browned, add the butter and the pinch of fleur de sel, then deglaze with the warmed vinegar.
  2. Off the heat, add the warmed cream, then put the mixture back on the job for a few minutes until caramel thickens. Pour a little caramel at the bottom of each tartlet shell and leave to set in the refrigerator.
     

FOR THE GANACHE FILLING

  1. Finely chop the chocolate with a knife. Bring the cream to the boil and pour over the chocolate, one third at a time.
  2. Once the ganache has cooled a bit, add the butter and mix with a stick blender. Pour the ganache over the caramel to fill the tartlet shells. Refrigerate for at least 2 hours.

 

Used products