Caraibe Tart

Name: Caraibe Tart
Ingredients: 680 g all-purpose flour / plain flour; 680 g all-purpose flour / plain flour; 40 g Valrhona cocoa powder, 100%; 280 g confectioner’s sugar / icing sugar; 280 g confectioner’s sugar / icing sugar; Pinch of salt; 100 g ground almonds / almond flour; 100 g ground almonds / almond flour; 3 large whole eggs; 182 g Valrhona Jivara milk chocolate, 40%; 224 g praliné paste; 196 g feuilletine flakes; 212 g Valrhona Caraïbe dark chocolate, 66%; 252 g heavy cream / double cream; 252 g heavy cream / double cream; 70 g unsalted butter; Valrhona Dulcey blond, 32%, tempered; 12 hazelnuts, toasted; Edible gold leaf flakes

Preparation info

Yield
12
( 8 cm 3 ” tarts

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Sable Dough

360 g unsalted butter, cubed and cold
680 g all-purpose flour / plain flour

Dessert
Vegetarian

Method

Sable Dough

Preheat oven to 160°C / 320°F
Place butter in the bowl of a stand mixer, fitted with a paddle attachment.
Add flour, cocoa powder, sugar, salt and almond flour. Beat until the mixture resemble