IRCA | Chococaramel tart

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat - soft g 350
sugar g 120
eggs g 150

Preparation

Mix all the ingredients in a planetary mixer equipped with a paddle until you obtain a smooth dough.
Refrigerate for at least 1 hour and roll out with a sheeter to a thickness of about 4 mm.
Line 4 moulds with a diameter of 18 cm and a 2 cm high border.
Bake at 200°C for about 12-14 minutes.

Tips: punch some small holes on the base of the cake before baking in order to avoid the formation of bubbles during baking.

Ingredients

IRCA GENOISE g 500
eggs - room temperature g 600
honey g 50

Preparation

Whip all the ingredients at maximum speed in a planetary mixer for 10-12 minutes.
Spread about 450 g of the whipped mixture on a 60x40 cm baking tin lined with parchment paper.
Bake at 220-230°C in a static oven or at 190-210°C in a thermo-ventilated oven for 5-7 minutes.
Place it in a blast chiller for a few minutes, then cover with plastic sheets to avoid drying and refrigerate until serving.
Cut out disks with a diameter of 14 cm.

Ingredients

RENO CONCERTO LACTEE CARAMEL g 600
liquid cream 35% fat - (1) g 300
liquid cream 35% fat - (2) g 700
water g 100
LILLY NEUTRO g 100

Preparation

Melt RENO CONCERTO LACTEE CARAMEL at 50°C. 
Add warm liquid cream (1) to the melted chocolate, stirring it until you obtain a soft and smooth ganache.
Whip the liquid cream (2) with water and LILLY NEUTRO.
When the ganache is at 38-40°C, add a bit of cream in the ganache and stir.
Then add it to the rest of the cream and mix gently.

Ingredients

TOFFEE D'OR CARAMEL qb

Final composition

Place a disc of biscuit on the bottom of a stainless Steel Ring Mold  (14 cm diameter, 3 cm high)

Fill with 1 cm of chocolate mousse.

Place a disc of PRALIN DELICRISP NOIR (14 cm diameter, 2 mm high) and complete with another layer of chocolate mousse.

Place in a blast chiller or a freezer.

Spread a thin layer of TOFFEE D'OR CARAMEL on the bottom of shortcrust discs.

Unmould the mousse and cover with TOFFEE D'OR CARAMEL previously heated in microwave (45-50°C) and place on the center of the shortcrust disc.

Decorate the edges of the tartlet using PASTA DAMA CHOCOLATE and the surface as you wish.