Chocolate tartlet with pear pulp and vanilla vinegar caramel
Preparation - 60 min
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
- Sift the icing sugar, then add the cocoa and hazelnut powder and work in the butter
- 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.
- Roll out the dough on a floured surface. Cut out 6 circles slightly larger than your tartlet pans, then line pans with dough.
- Parbake in a 180° oven for about 10 minutes. Leave to cool.
FOR THE CARAMEL
- 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.
- 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
- Finely chop the chocolate with a knife. Bring the cream to the boil and pour over the chocolate, one third at a time.
- 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.
