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Ingredientes
- 125 gm unsalted butter (4.45-ounces)
- 70 gm icing sugar (2.5-ounces)
- 1/2 x vanilla bean, scraped
- 1 pch salt
- 1 x egg yolk
- 150 gm all purpose flour (5.36)
- 30 gm cocoa pwdr (1.1 oz)
- 1 tsp corn syrup (5 ml) Caramel
- 100 gm sugar (3.57-ounces)
- 1 tsp corn syrup (5 ml)
- 50 gm butter (1.78-ounces)
- 100 ml whipping (35-36%) cream
- 1/2 x vanilla bean
- 1 pch salt
- 1 Tbsp. maple syrup (15 ml) Chocolate Ganache
- 125 gm valrhona caraibe (dark chocolate) (66%), finely minced
- 165 ml whipping (35-36%) cream
- 15 gm honey (.53-ounces)
- 30 gm butter (1.1-oz) Assembly Fleur de sel, to finish Whipped cream, for serving Vanilla ice cream, for serving
Direcciones
- Cream the butter, icing sugar, vanilla and salt in mixer with paddle attachment. Add in yolk. Sift flour and cocoa and add in to the mix with the corn syrup. Mix slowly and don't over mix. Wrap dough with plastic wrap. Let rest for 4 hrs.
- Preheat oven to 350 degrees F.Roll chocolate shortbread on a flat surface, approximately 3mm-thick. Cut circles and carefully line tart shell or possibly rings. Line shell with a coffee filter and fill with uncooked rice. Blind bake for about 15 min. Let cold. Remove rice. Finish baking for 7 to 10 min. Set aside to cold.
- Caramel:Heat up small pan. Heat sugar to golden brown caramel. Add in corn syrup. Glaze with butter. Stir to incorporate. Add in cream. Stir to incorporate. Add in vanilla and salt. Cook for about 2 min. Set aside to cold. Stir in maple syrup.
- Chocolate Ganache:Bring cream and honey to a boil over medium high heat. Pour over chocolate.Gently stir to incorporate. Let cold to below 40 degrees C. Add in soft butter and incorporate. (Use a hand blender for small recipes to avoid separation.)
- Assembly:Spoon the caramel into the tart shell. Carefully pour hot ganache over the caramel. Set aside for about 1 hour at room temperature, just to let the ganache hard up. Sprinkle with fleur de sel. Simply serve with whipped cream or possibly vanilla ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 692 | |
| Calories from Fat 455 | 66% |
| Total Fat 51.78g | 65% |
| Saturated Fat 31.89g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 404mg | 17% |
| Potassium 68mg | 2% |
| Total Carbs 54.7g | 15% |
| Dietary Fiber 1.9g | 6% |
| Sugars 24.42g | 16% |
| Protein 5.04g | 8% |
