Frédéric Bau, École du Grand Chocolat Valrhona

Creamy Caramel Chocolate Tart

Name: Creamy Caramel Chocolate Tart
Ingredients: 1 ⅓ cups (4 ½ oz./125 g) cake flour; 1 Tahiti vanilla bean, slit, seeds scraped; A pinch of fleur de sel; 4 tablespoons (60 g) butter, well chilled and diced; 3 tablespoons (40 ml) heavy whipping cream, 40 percent fat content; 3 ½ tablespoons (1 ¾ oz./50 g) salted butter; 1 egg, separated; 1 ¾ oz. (50 g) bittersweet chocolate, 70 percent cocoa; 1 ¾ oz. (50 g) bittersweet chocolate, 70 percent cocoa; 3 tablespoons (40 ml) whipping cream, 40 percent fat content; ¼ cup (60 ml) whole milk; ½ oz. (15 g) beaten egg, preferably organic; ½ oz. (15 g) beaten egg, preferably organic; ¾ cup (1 ¾ oz./50 g) confectioners’ sugar; ¾ cup (1 ¾ oz./50 g) confectioners’ sugar; ¾ cup (1 ¾ oz./50 g) confectioners’ sugar; ¾ cup (1 ¾ oz./50 g) confectioners’ sugar; 10 unblanched* almonds

Preparation info

Serves
6

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Éric Léautey presents his recipe

I love chocolate. There are many reasons for this, the main one being its healing properties: it chases away the blues, gives us a lift, boosts our morale, and is the most innocuous of addictions, allowing us to tread the path between vice and great pleasure.

I also lov

Ingredients

Dessert
Pie
Vegetarian

Ingredients

Method