Sea Salt Caramel Tarts

Name: Sea Salt Caramel Tarts
Yield: Makes 12 tarts
Ingredients: 325 g (11 oz/2¼ cups) soft flour, sifted; 125 g (4½ oz/1⅔ cups) ground almonds; 125 g (4½ oz/generous ½ cup) caster (superfine) sugar; 125 g (4½ oz) frozen raspberries, chopped; 160 g (5½ oz) egg whites (about 5 eggs); 160 g (5½ oz) egg whites (about 5 eggs); 55 g (scant 2 oz) egg yolks (about 3 eggs); 55 g (scant 2 oz) egg yolks (about 3 eggs); 150 ml (5 fl oz/⅔ cup) whipping (pouring) cream; 75 ml (2½ fl oz/scant ⅓ cup) milk; 160 g (5½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), roughly chopped; 15 g (½ oz) unsalted butter, softened; 25 g (scant 1 oz) caster (superfine) sugar; 160 g (5½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), roughly chopped; 75 g (2½ oz/½ cup) hazelnuts, chopped; ½ quantity Sea Salt Caramel; Chocolate decorations, edible gold leaf, chopped; Chocolate decorations, edible gold leaf, chopped; Twelve 6 cm (2½ inch) chocolate discs (see Flat Sheet Techniques; 1 quantity Raspberry Compote; 135 g (5 oz/generous¾ cup) Icing (powdered/pure) sugar, sifted; 225 g (8 oz/2¼ sticks) unsalted butter, cut into cubes; hazelnuts and halved raspberries, to finish; hazelnuts and halved raspberries, to finish; 75 g (2½ oz) eggs (about l½ eggs), beaten; 2 g (½ tsp) salt; 50 g (1¾ oz/⅔ cup) ground almonds; 50 g (1¾ oz/⅔ cup) ground hazelnuts; 30 g (1 oz) plain (all-purpose) flour; 60 g (2 oz) Icing (powdered/pure) sugar

Preparation info

Makes
12
tarts

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Sea salt caramel has become Incredibly popular and this dish, along with products like the sea salt caramel spread and ice cream, were created to meet this interest. The sharpness of the raspberries offsets the richness of the sea salt caramel, and the chocolate on top brings it all together. The hazelnut pastry brings a crispy contrast.

Ingredients

Vegetarian
Pie

Ingredients

Method