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

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.