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Skill Level » Easy

White Chocolate Caramel Tart

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

12 Hour
45 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

30.8 oz Almond Sponge 872 g Almond Sponge

18.3 oz Opus White Chocolate Ganache 520 g Opus White Chocolate Ganache

18.9 oz Raspberry "Curd" 535 g Raspberry "Curd"

43.2 oz Bionda Cremeux 1225 g Bionda Cremeux

24.0 each MED FILIGRANO CHOCOLATE RECT 7.3CM, 162pcs 24 each MED FILIGRANO CHOCOLATE RECT 7.3CM, 162pcs (009132) (009132) Qty: 1

Couverture Dark Rondo, Sao Palme 60%, 20Kg as Needed, tempered Couverture Dark Rondo, Sao Palme 60%, 20Kg as Needed, tempered (750016) (750016) Qty: 1

Directions

Bake the Almond Sponge in the chocolate tart shells. Make chocolate décor as desired using the tempered couverture and the transfer sheet. Allow to crystallize. Once completely cooled, decoratively pipe the Opus Blanc White Chocolate Ganache using a St. Honore tip. Pipe the Bionda Cremeux using a star tip. Using a small parchment paper cone, pipe the Raspberry “Curd” decoratively over the Opus Blanc White Chooclate Ganache and the Bionda Cremuex. Garnish with the décor made using the transfer sheet.

1Almond Sponge

Ingredients

11.3 oz California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg 320 g California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg (750064) (750064) Qty: 1

4.1 oz Egg 115 g Egg

0.1 oz Sea Salt 2 g Sea Salt

7.1 oz Egg 200 g Egg

2.8 oz Granulated sugar 80 g Granulated sugar

3.5 oz Butter, melted 100 g Butter, melted

1.8 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 50 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

0.2 oz Baking Powder 5 g Baking Powder

Directions

In a stand mixer fitted with a paddle attachment blend together the almond paste and the first amount of eggs and salt until smooth. Switch the attachment to a whip and add the sugar and the second amount of eggs whip till full volume. Fold in the melted butter, almond flour and baking powder. Bake 374ºF/190ºC for 10-12 minutes or until done.

2Opus White Chocolate Ganache

Ingredients

6.7 oz Heavy cream 190 g Heavy cream

0.7 oz Butter 20 g Butter

1.1 oz Inverted Sugar 30 g Inverted Sugar (505093) (505093) Qty: 1

9.9 oz Couverture White Rondo, Opus blanc 35% lait de terroir, 6Kg 280 g Couverture White Rondo, Opus blanc 35% lait de terroir, 6Kg (750007) (750007) Qty: 1

Directions

Bring the cream, butter and invert sugar to a boil. Pour in increments over the Opus Blanc 35% white couverture using a plastic spatula to obtain a smooth homogeneous ganache. Briefly homogenize using a hand blender. Allow to crystallize overnight.

3Raspberry "Curd"

Ingredients

1.7 oz Granulated sugar 48 g Granulated sugar

2.1 oz Water 58 g Water

13.7 oz CHILLED PUREE, RASPBERRY, 1 KG 388 g CHILLED PUREE, RASPBERRY, 1 KG (655062) (655062) Qty: 1

0.9 oz Gelcrem Cold, 500g 24 g Gelcrem Cold, 500g (672136) (672136) Qty: 1

Directions

Make a simple syrup with the water and the sugar. Allow to cool.
Combine all using an immersion blender until gelcrem is evenly distributed and ingredients are homogenous.

4Bionda Cremeux

Ingredients

9.6 oz Whole milk 273 g Whole milk

9.6 oz Heavy cream 273 g Heavy cream

1.9 oz Glucose Syrup 55 g Glucose Syrup (505092) (505092) Qty: 1

3.9 oz Egg yolk 109 g Egg yolk

1.0 oz Granulated sugar 27 g Granulated sugar

18.2 oz Couverture bionda wht caramel rondo 36% 6kg 517 g Couverture bionda wht caramel rondo 36% 6kg (750082) (750082) Qty: 1

Directions

Make an anglaise with the milk, heavy cream, glucose, egg yolk, ans sugar. Strain over the Bionda and emulsify.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Fruits (citrus, tropical, berries, etc.)

Texture Profile

Smooth

Temperature Profile

Cold