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Passion for Caramel Tart

12 Jun
2017

Recipe by Deniz Karaca

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Steps Ingredients
1 Preheat the turbofan oven to 170C. Turn on the dehydrator to 70C. Crispy Milk Foam
1000g milk
2 For the Crispy Milk Foam, line a dehydrator rack with a silpat mat. Place all ingredients into a 100g caster sugar
medium saucepan and stir to combine. Place saucepan over medium heat and bring to the 100g glucose syrup
boil, stirring occasionally. Once boiling, remove from the heat and use a stick blender,
immersed in the milk and slightly tilted to one side, to froth the milk. Use a large metal spoon
to skim the foam from the surface of the milk mixture and gently spread the foam onto the Caramel Crème
pre-lined dehydrator rack to about 3cm thick. 50g caster sugar
205g Callebaut Caramel coverture chocolate
3 Place tray into the preheated dehydrator at 70C to dry out completely, about 2 hours. Once
600g thickened cream
dry, leave milk foam in the dehydrator until needed for plating.
salt akes, to taste

4 For the Caramel Crème, place caster sugar and 15g of water into a medium saucepan over
medium heat and stir until dissolved. Continue to cook until the caramel becomes a deep
Streusel
golden brown, being careful not to burn the mixture.
200g plain our
5 Meanwhile, place cream into a small saucepan over medium heat and bring just to the boil. 40g almond meal
140g caster sugar
6 Remove the caramel from the heat and whisk in the hot cream until fully combined. Place the 6g baking powder
saucepan back over a medium heat and bring the caramel mixture back up to the boil. zest of ½ a lemon
0.5g sea salt akes
7 Place the Caramel coverture chocolate into a medium sized bowl. Once caramel mixture has
140g unsalted butter
come to the boil, remove from heat and immediately pour over the bowl of chocolate callets.
½ vanilla bean, seeds scraped
Leave the chocolate to melt for 1-2 minutes, and then stir until the chocolate has fully melted.
Add sea salt, to taste, and then pour into a shallow baking tray. Cover the surface of the
caramel crème with cling lm and place into the blast chiller to cool to 4C, about 12-15
Caramelised Peanuts
minutes. Once cooled, transfer mixture to a stand mixer tted with a whisk attachment and
325g raw blanched peanuts
whip until light and uffy. Transfer whipped mixture to a piping bag. Set aside until needed.
110g caster sugar

8 Place a circular piece of silpat matting on to an upside down, ½ sized at gastronome tray.
Grease an 18cm tart ring lightly with canola spray, then use ngertips to wipe away excess oil.
Chocolate and Peanut Tart Shell
Place the greased ring onto the silpat mat. Pipe the cooled caramel cream into the ring up to
the top, then use a large offset palette knife to level off the surface. Place into the blast chiller 225g Streusel
to freeze solid until needed. 110g Caramelised Peanuts, nely chopped
3g salt akes
9 For the Streusel, place all ingredients, except for the butter and vanilla seeds, into a stand 115g Cocoa Barry Dark Tanzanie Single Origin
mixer tted with a paddle attachment. Turn mixer on to low speed and mix until all 75% coverture chocolate
ingredients are combined, then turn mixer off and leave dry ingredients in the bowl until
needed.
Passionfruit and Lavender Jam
10 Meanwhile, place butter into a small saucepan over medium heat and melt to 65C. Whisk in 2g pectin NH
the vanilla seeds then add the mixture into the dry ingredients in the stand mixer. Turn on 114g caster sugar
mixer again and mix until dough is just combined yet still crumbly, taking care not to over mix. 200g passionfruit purée
Sprinkle crumble onto a ½ sized at gastronome tray lined with silpat, place into the turbo fan 100g isomalt
oven and bake until golden, about 6-7 minutes.
60g glucose syrup, slightly warmed
1-2 drops natural lavender oil, or to taste
11 Remove from the oven and use a small offset palette knife to push down and break up the
crumble into a ne crumb. Place tray of crumble back into the oven and bake until golden
brown, about 7-8 minutes. Remove from the oven and press down with an offset palette knife
White Chocolate and Vanilla Cremeux
to break up the crumble into a ne crumb again, then set aside to cool to room temperature.
4g gelatine leaf, gold strength

12 For the Caramelised Peanuts, line a at gastronome tray with baking paper. Spread peanuts 220g thickened cream

out onto the tray then place into the oven and bake until golden brown, about 5-6 minutes. 220g milk
2 vanilla pods, split and seeds scraped
13 Combine sugar and 60g of water in a small saucepan over medium heat and heat to 126C. Once 145g egg yolk
at temperature, add the roasted peanuts and stir to coat completely. Continue to cook; the 220g Callebaut Select 28% white coverture
mixture will split and reform; stirring continuously, until the mixture is caramelised and chocolate

peanuts are well coated.

14 Line a baking tray with baking paper. Pour the caramelised peanuts onto the tray, ensuring Dark Chocolate Mirror Glace
they are evenly spread out. Set aside to cool until needed. 24g gelatine leaf, gold strength
225g thickened cream
15 For the Chocolate and Peanut Tart Shell, place a small saucepan of water over medium heat
340g caster sugar
and bring to the boil.
115g extra black cocoa powder, sieved

16 Meanwhile, measure out and place the Caramelised Peanuts into a food processor and 175g apricot jam

process to approximately 2mm large pieces. Transfer caramelised peanuts to a medium sized 90g nappage

mixing bowl with 225g of the Streusel and stir to combine. Place remaining Caramelised
Peanuts into a bowl and set aside until needed for assembly.
Tempered Chocolate Branches

17 Place chocolate callets into a medium sized bowl and sit over the saucepan of boiling water to 150g Cacao Barry Dark Tanzanie 75% Single
Origin coverture chocolate
melt to 45C, stirring occasionally. Once at temperature, remove chocolate from the heat and
99% pure alcohol, to set chocolate
add to the bowl of Streusel and peanut mixture then use ngertips to rub together until
thoroughly combined.

Gold Glace
18 Place a 20cm circle of silpat mat onto an upside down ½ sized at gastronome tray. Lightly
grease a 20cm cake ring with a little canola spray then use ngertips to remove excess oil. 200g nappage
Place ring onto the silpat and add the chocolate peanut mixture. Use an offset palette knife to 5g gold powder
rmly press the mixture down on the base and up the sides of the ring. Use the back of a small
spoon to compress the tart shell to approximately 3mm thick. Place into the fridge to solidify
slightly. Once slightly solid, carefully remove tart ring. Set the tart shell aside in the fridge on Caramelised Bananas
the lined gastronome tray until needed. 2 medium ripe bananas, sliced to 6mm thick
caster sugar, to caramelise
19 For the Passionfruit and Lavender Jam, combine the pectin and 14g of the sugar in a small
bowl. Place the passionfruit purée into a medium saucepan over medium heat. Whisk in the
pectin and sugar mixture and then bring to the boil, stirring constantly. Garnish
Micro lemon balm
20 Once boiling, gradually add the isomalt and stir well after each addition until combined.
canola oil spray, for greasing
Gradually add the remaining caster sugar, stirring well after each addition until combined
then bring the mixture back to the boil. Gradually add the glucose and stir well until dissolved.

21 Remove from the heat and add the lavender oil, to taste, and transfer to a clean bowl. Place
bowl into the blast chiller until cooled to 4C, about 15-18 minutes. Once cooled, transfer
mixture to a Vitamix and blitz until smooth. Transfer jam to a piping bag and set aside until
needed.

22 For the White Chocolate and Vanilla Cremeux, place gelatine into a bowl of iced water and set
aside to soften.

23 Place a medium saucepan of water onto the stove over a medium heat and bring to a simmer.

24 Place the cream, milk and vanilla seeds into a medium saucepan and bring to the boil, stirring
constantly with a ne whisk. Place egg yolks into a large bowl and while whisking
continuously, slowly pour the hot milk and cream mixture into the egg yolks and continue to
whisk until well combined. Place the bowl of anglaise over the saucepan of simmering water
and use a rubber spatula to stir constantly until mixture thickens slightly and reaches 80C.

25 Place white chocolate callets into a medium sized bowl. Once the anglaise has reached
temperature, strain through a ne sieve onto the chocolate callets. Leave to allow the
chocolate to melt for 1-2 minutes, then stir until the chocolate has fully melted. Squeeze out
gelatine to remove excess water and add to the white chocolate anglaise mixture, stir well
until combined. Place cremeux into the blast chiller until mixture cools to 16C, about 20-22
minutes. Transfer to a piping bag and set aside in the fridge until needed.

26 For the Dark Chocolate Mirror Glace, place gelatine into a bowl of iced water and set aside to
soften.

27 Place 45g of water, cream and sugar into a small saucepan over medium heat and bring to the
boil. Whisk in sieved cocoa powder until well dissolved and continue to boil until mixture
reaches 104C, stirring occasionally. Once mixture is at temperature, strain through a ne
sieve into a clean bowl. Set aside until needed.

28 Place the apricot jam spread and 55g of water into a small glass bowl and heat in the
microwave in 20-second bursts, stirring at each interval, until mixture has melted.

29 Combine hot apricot jam mixture, chocolate cream and nappage in a Thermomix and mix on
speed 2 until cooled to 45C, about 20-25 minutes. Once cooled, squeeze out gelatine to
remove excess water, add to the Thermomix jug and continue to mix on speed 2 until gelatine
has dissolved, about 1-2 minutes.

30 For the Tempered Chocolate, place the chocolate into a microwave safe bowl, and melt in 40-
second bursts, stirring at each interval, until three quarters of the chocolate is melted and
smooth. Remove from the microwave and continue to stir the chocolate until the temperature
reaches 31 – 32C. Transfer tempered chocolate to a piping bag and move to the alcohol work
station.

31 Snip the tip of the piping bag to 2mm wide and pipe 2-3 twigs into the canister of pure
alcohol, allowing them to gently fall to the bottom. Use long tweezers to pick out the twigs
and place onto a paper lined baking tray to dry. Repeat this process to make at least 10 twigs
then set the tray of twigs aside until needed. Transfer remaining tempered chocolate back
into a medium sized bowl and reserve for later use.

32 For the Gold Glace, place all ingredients into a medium glass bowl. Microwave in 30-second
bursts, stirring at each interval, until hot and runny, about 3-4 bursts. Set aside, keeping hot,
until needed

33 For the Caramelised Banana, place the sliced banana in a medium bowl, sprinkle over the
caster sugar and toss to coat. Heat a large non-stick frypan over medium heat, add the sugar
coated banana slices and cook until caramelised on one side, about 2-3 minutes, then ip and
caramelise on the other side. Set aside until needed for assembly; do not allow caramel to
set.

34 Meanwhile, begin to assemble the tart. Place cake board onto a clean work surface, then
carefully place Chocolate and Peanut Tart Shell onto the cake board. Use a rubber spatula to
paint a thin layer of the reserved tempered chocolate onto the base of the tart. Pipe a little of
the Passionfruit and Lavender Jam into the tart shell and use a pastry brush to spread thinly
across the base, about 2mm thick.

35 Remove the Caramelised Banana slices from the pan and lay them on top of the Passionfruit
and Lavender Jam, close together in an even layer. Drizzle the banana slices with the fresh
pulp of half a Panama passionfruit. Pipe the White Chocolate and Vanilla Cremeux onto the
Caramelised Banana layer, leaving a 2mm clearance from the top of the tart shell and level
with an offset palette knife. Return the tart to the blast chiller to completely set.

36 Warm the Dark Chocolate Mirror Glace to 45C. Bring Gold Glace to 90C.

37 Place a wire rack over a baking tray. Remove the frozen Caramel Crème from the blast chiller
and gently push out of the tart ring. Place onto the wire rack.

38 Pour Dark Chocolate Mirror Glace over the Caramel Crème disc to evenly cover, allowing
excess glace to drip off. Dip a small offset palette knife into the Gold Glace so that it is
completely coated and skim across the surface of the Dark Chocolate Mirror Glace to create a
spider web effect. Use a palette knife to gently lift up the glazed disc and carefully place into
the tart shell on top of the White Chocolate and Vanilla Cremeux layer. Transfer tart to serving
plate.

At the end of the cook you should have:

1 a) Crispy Milk Foam in dehydratorb) Assembled and glazed tart on the cake board, on the
serving plate, on benchc) Micro lemon balm in the fridged) Tempered Chocolate Branches, on
a plate lined with paper towel, on the benche) Caramelised Peanuts in a bowl, on the bench

To plate:

1 Remove the Crispy Milk Foam from the dehydrator and break up into smaller pieces. Place 3 –
4 pieces onto the tart, slightly off-centre.

2 Take 2 - 3 of the reserved caramelised Peanut Clusters and place around the Crispy Milk Foam
pieces.

3 Using tweezers, carefully place 8 – 10 Tempered Chocolate Branches on top of the Crispy Milk
Foam pieces.

4 Snip 3 – 4 springs of Micro Lemon Balm and place around the garnish cluster on top of the
tart.

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