Chococaramel tart

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.

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.

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.