Salted Caramel Tart with Dark Chocolate Namelaka

Agar agar (o 5g di gelatina)2 ½ g.

For the shortcrust pastry

Procedure

Start by preparing the chocolate namelaka by bringing the milk and honey to the boil.

Then add the agar agar.

Meanwhile, melt the dark chocolate in a bain-marie.

Once melted, gradually add the milk while stirring.

Add the cold cream and blend everything with a hand blender. Let it rest in the refrigerator overnight, covered with plastic wrap.

While the namelaka is resting in the fridge, move on to preparing the shortcrust pastry.

In a bowl, combine the flours, sugar, yeast and a pinch of salt.

Mix well and then add the eggs and edbil butter at room temperature.

Knead first with a wooden spoon and then with your hands until a compact dough forms.

Roll out the pastry and place it in the desired pan.

Make holes with a fork and blind bake, using dried beans or special ceramic spheres placed on baking paper, in the oven at 180°C for 18/20 minutes.

Once the tart is ready and cold, proceed to prepare the salted caramel.

Start by cutting the butter into cubes and adding the salt.

In a tall saucepan, dissolve the sugar in the water until it caramelizes.

Meanwhile, heat the cream in another saucepan over medium-low heat until it almost boils.

Once the sugar has caramelized, turn off the heat and pour the hot cream into the pan, being careful not to splash, and mix well and quickly with a whisk.

Once the cream and caramel have combined, add the diced salted butter and salt and continue whisking until they dissolve.

Let the caramel cool in the pan for 15 minutes.

After this time, pour it onto the shortcrust pastry base, forming a flat, even layer.

Leave to cool in the refrigerator for about 30 minutes.

At this point, we're ready to assemble our tart. Remove the namelaka from the refrigerator and whip the resulting cream with an electric whisk.

Place the namelaka in a piping bag. Take the tart with the salted caramel and decorate with the namelaka.

The chef recommends:

You can decorate your cake with hazelnuts or a few grains of salt, but be careful not to overdo it!

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