Steps to Prepare Quick Tarte caramel et chocolat
Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to make a special dish, How to Make Perfect Tarte caramel et chocolat. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tarte caramel et chocolat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte caramel et chocolat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tarte caramel et chocolat is Pour 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tarte caramel et chocolat estimated approx 25 min.
To begin with this recipe, we have to prepare a few components. You can cook Tarte caramel et chocolat using 16 ingredients and 10 steps. Here is how you can achieve it.
Une tarte très gourmande et simple à préparer qui nous a régalé. https://choupyonmangequoi.blogspot.com/2018/03/tarte-au-chocolat.html #recettesdefete #Noël #dessertsdenoël #onseregale #tarteauchocolat #carameletchocolat #cookpad #choupyonmangequoi
Ingredients and spices that need to be Take to make Tarte caramel et chocolat:
- environ 100 g de caramel beurre salé :
- 180 g sucre
- 110 g beurre salé
- 4 pincées de fleur de sel
- 200 g crème fraîche épaisse à 40% de matière grasse
- Appareil au chocolat :
- 400 g chocolat moitié noir moitié lait
- 12 CS crème liquide
- 15 g beurre
- cacao non sucré
- Pâte sablée
- 250 g farine
- 125 g beurre mou
- 125 g sucre glace
- 1 oeuf
- 1 pincée de fleur de sel
Instructions to make to make Tarte caramel et chocolat
- PREPARER LE CARAMEL :
- Dans une casserole, placer le beurre, la fleur de sel et le sucre. Ajouter 1 CS d'eau et faire fondre en mélangeant. Il faut être vigilant, car le mélange mousse avant d'atteindre une jolie couleur "caramel"; ajouter alors la crème hors du feu cuillère à soupe par cuillère à soupe en mélangeant bien entre chaque ajout. Reporter à ébullition en mélangeant bien. Verser dans un pot en verre jusqu'à refroidissement complet.
- PREPARER LA PATE SABLEE :
- Incorporer du bout des doigts la farine et le beurre. Ajouter l’œuf, le sucre et la pincée de fleur de sel, mélanger sans insister puis sabler la pâte (c'est à dire l'écraser avec la paume de la main en l'étirant vers l'extérieur). Former une boule, la filmer et la mettre au frais environ 30 min.
- Préparer l'appareil chocolat :
- Mettre le chocolat et la crème dans une casserole et faire fondre à feux doux. Lorsque le mélange est fondu, mélanger et ajouter le beurre hors du feux. Laisser tiédir.
- MONTAGE :
- Préchauffer le four à 180°C. Abaisser la pâte sablée et foncer un cercle à tarte de 22 cm de diamètre, piquer et enfourner pour 20/25 min.
- Couler le caramel refroidi puis le mélange au chocolat et laisser prendre un froid pendant au moins 5H.
- Décercler délicatement avant de saupoudrer de cacao tamisé dans une passoire.
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