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Vanilla, chocolate and caramel tart
A decadent tart with three ganaches – vanilla, dark chocolate and salted butter caramel – on a marbled sweet pastry. The preparation requires several components (ganaches, dough, filling) but the result is spectacular: a perfect balance between vanilla sweetness, chocolate bitterness and caramel crunch. Ideal for special occasions or to impress your guests.
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Critical Success Points
- • Infuse the vanilla in the cream
- • Make the caramel without burning the sugar
- • Incorporate the gelatin at the proper temperature
- • Dough rest in the refrigerator
- • Blind bake the tart base
- • Whisk the ganaches until thickened without graininess
- • Freeze the ganache dots before assembly
Safety Warnings
- • Beware of very hot caramel: risk of severe burns.
- • Handle the boiling cream carefully to avoid splatters.
- • Use a well‑sharpened knife to cut the dough to avoid slipping.
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