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Francisco Migoya
Dark Chocolate and Caramel Tarts
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Preparation info
Yield: About
40
Tarts
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
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Recipes
Contents
Ingredients
Components
Caramel
Sablé Tart Shells
(see
Note
)
Ganache
Specks of gold leaf
Americas
United States
Dessert
Gluten-free
Vegetarian
Method
Assembly Instructions
Pour about
10
g
/
.35
oz
of caramel into each tart shell.
Make the ganache and let it cool to 27°C/80°F. Pipe it into the tart shells,