Caramel Tart

Sablé Dough Preparation

• Combine the first five ingredients to form a sandy crumble.

• Gradually incorporate the egg.

• Knead until the dough reaches a smooth, homogeneous consistency.

• Wrap in cling film.

• Chill for a minimum of 4 hours.

• Roll out the dough to a thickness of 2 mm.

• Grease the molds with softened butter.

• Line the sides of the tart ring and chill.

• Cut out and fit the base.

• Blind bake at 150 °C for 10 minutes, then brush with cocoa butter.

• Continue baking at 160 °C for approximately 15 minutes until golden brown.

Chiffon Sponge (Semi-finished)

• Whip the egg whites, gradually adding sugar until stiff peaks form.

• Whisk the yolks, oil, and milk together until smooth.

• Sift and mix the dry ingredients.

• Fold one-third of the whipped egg whites into the yolk mixture.

• Incorporate the dry ingredients in several stages.

• Gently fold in the remaining egg whites.

• Bake at 170 °C for 8 minutes.

• Cut out 12 rounds (6–7 cm in diameter).

Soaking Syrup

• Combine sugar and water, heating until the syrup reaches 103 °C.

• Allow to cool.

Salted Caramel

• Prepare a dry caramel by melting the sugar.

• Deglaze the caramel with hot cream.

• Reduce the mixture until it reaches 106 °C.

• Stir in the butter (fondue), salt, and gelatin.

• Pour over the nuts in the tart shell at 40 °C.