• Shortbread crust

      x 1 rolling pin or roll of dough

    Start this recipe by placing the shortbread pastry in the tart mold and prick with a fork.
    Bake for 20 minutes in your oven at 350°F until golden brown.
    • Granulated sugar

      x 250 grams

    • Water

      x 2 tablespoons

    During this time, heat the sugar in a saucepan with 2 tablespoons of water to make a caramel.
    • Heavy (full-cream) cream

      x 250 ml

    Separately, heat half the cream in another saucepan.
    • Salted butter

      x 100 grams

    Pour the hot cream and the lightly salted butter into your caramel. Combine well and pour the caramel cream onto your shortbread pastry.
    • Dark chocolate

      x 200 grams

    Take a saucepan and melt the chocolate with the remaining cream.
    Pour onto the tart and allow to cool before tasting.
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Dessert & Snack

Chocolate-caramel tart

Prep time
20 min
Cook time
25 min
Rest
0 min

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Pour

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8

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personnes

Shortbread crust
1 rouleau
Granulated sugar
250 g
Water
2 cuillères à soupe
Heavy (full-cream) cream
250 mL
Salted butter
100 g
Dark chocolate
200 g

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Ingrédients

Shortbread crust
1 rolling pin or roll of dough
Granulated sugar
250 grams
Water
2 tablespoons
Heavy (full-cream) cream
250 ml
Salted butter
100 grams
Dark chocolate
200 grams
Start this recipe by placing the shortbread pastry in the tart mold and prick with a fork.
Bake for 20 minutes in your oven at 350°F until golden brown.
During this time, heat the sugar in a saucepan with 2 tablespoons of water to make a caramel.
Separately, heat half the cream in another saucepan.
Pour the hot cream and the lightly salted butter into your caramel. Combine well and pour the caramel cream onto your shortbread pastry.
Take a saucepan and melt the chocolate with the remaining cream.
Pour onto the tart and allow to cool before tasting.
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