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Glazed Chocolate Caramel Tarts

Chocolate Caramel Tart
Chocolate Caramel Tart

A delicious duo of taste and texture Total time 50 minutes + 30 minutes setting time Makes 10 tarts

Ingredients
Soft Chocolate Caramel
  • NESTLÉ Continental Bitter Kibble Dark Couverture Chocolate Grams 32
  • Thickened Cream Millilitres 68
  • Glucose Grams 20
  • Caster Sugar Grams 100
  • Unsalted butter Grams 24
  • Sea Salt Grams 1
Chocolate Glaze:
  • NESTLÉ Continental Bitter Kibble Dark Couverture Chocolate (finely chopped) Grams 60
  • Water Millilitres 35
  • Caster Sugar Grams 54
  • NESTLE Sweetened Condensed Milk Grams 35
  • Powdered gelatine Grams 3.5
  • Cold water Millilitres 18
Chocolate Mousse
  • Cold Milk Grams 215
  • NESTLE Docello Chocolate Mousse Mix Grams 105
  • Extra sea salt for decoration
Preparation
  • 1
    Soft Chocolate Caramel
  • 2
    Heat the cream in the microwave.
  • 3
    Dry caramelise the glucose and sugar till a nice amber colour.
  • 4
    Once colour is reached add the butter and salt.
  • 5
    Straight after, add the cream slowly as it will splatter.
  • 6
    Add the chocolate and whisk until all is homogenised.
  • 7
    Spoon hot mixture into tart shells and weigh at 20g per tart.
  • 8
    Place in refrigerator till set
  • 9
    Chocolate Glaze
  • 10
    Bloom gelatine in cold water, leave to set in fridge.
  • 11
    Heat the water, sugar and condensed milk in a saucepan.
  • 12
    Bring to a boil and turn off the heat.
  • 13
    Add the gelatine.
  • 14
    Pour hot liquid on top of chopped chocolate.
  • 15
    Using a stick blender, emulsify the mixture till smooth and bubble-less. (Use a long tall container perfect for the stick blender as it is a small mix).
  • 16
    Glaze can be used at 32˚c, or stored overnight and melted the next day.
  • 17
    Chocolate Mousse
  • 18
    Whip both ingredients together until a light velvety mousse forms.
  • 19
    Pipe mixture on top of soft chocolate caramel, slightly under the top of the shell (leave a 1mm gap for the glaze).
  • 20
    Refrigerate till set.
  • 21
    Reheat glaze if need be, pour or pipe on top of set mousse, finish with extra sea salt.

Products Used In The Recipe

NESTLÉ Sweetened Condensed Milk Can 395g x 18

NESTLÉ Sweetened Condensed Milk Can 18 x 395g

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