Tarts

Azelia & Caramel Tart

Made with Azélia 35%

An original recipe by Chef Mario Bacherini

4 steps

This recipe is for a 18cm tart that will serve 6 to 8 people

Recipe Step by Step

Chocolate Dough

100g P125 Cœur de Guanaja

175g butter, soft

135g icing sugar

45g almond powder

2.5g fine salt

75g whole eggs

350g all-purpose flour

Melt the P125 chocolate to ~45 °C.

In a mixer with the paddle, cream butter with icing sugar, add the melted chocolate then the almond powder, and salt until smooth but not aerated.

Add the eggs gradually. Finish with the flour in one addition, mixing only until combined.

Wrap and rest minimum 4 h (or overnight).

Roll to 2.5–3 mm, line a buttered tart ring, and chill 1 h before baking.

Almond–Cocoa Cream

80g butter, soft

80g icing sugar

80g almond powder

8g Valrhona cocoa powder

80g whole eggs

10g cornstarch

Cream butter with icing sugar, almond powder, and cocoa. Add eggs gradually, then cornstarch. Pipe into the lined tart shell. Bake at 160 °C for 18/20 minutes.

Soft Caramel

200g sugar

60g glucose syrup

200g cream 35%, warm

80g butter

3g fleur de sel

Cook sugar and glucose to medium amber. Deglaze carefully with warm cream in several additions, stirring constantly. Cook back to 105°C. Remove from the heat, add butter and fleur de sel, and emulsify with a hand blender. Cool down.

Azélia 35% Whipped Ganache

132g cream 35% (hot)

12g glucose syrup

12g invert sugar (or acacia honey)

200g Azélia 35% milk chocolate

354g cream 35% (cold)

Heat the small portion of cream with glucose and invert sugar to a simmer. Melt Azélia to ~45 °C, then emulsify gradually with the hot cream mix, starting in the center to form a glossy elastic core.

Once smooth, add cold cream in several additions while maintaining the emulsion. Blend with a hand blender, cover, and refrigerate at least 6 h. Whip to soft peaks before piping.

Assembly and finishing

Roll the chocolate dough to 2.5mm thickness, mold into a buttered tart ring and pipe half cm of almond cocoa cream in the center.

Bake the tart shell with the almond cream at 160°C for 18-20 minutes.
Remove the tart from the ring and allow to cool down at room temperature.

Pipe the soft caramel in the center all the way to the edge of the tart.
Whip the Azelia whipped ganache and pipe small spheres in a circular fashion on the top of the tart.

Temper 300g of Azelia and using a piping bag with a small hole, drizzle the chocolate onto a parchment or acetate irregularly (see photo). Using the same tart ring cut a disc of the abstract chocolate design and allow it to fully set, then place it on top of the finished tart.