Easy
Makes: 6 Yield
This tart is a true classic that will please everyone! Chef Ryan Stevenson is sharing his best technique to make a baked caramel that will not run away but keep its shape in the tart. The way it is prepared will allow the caramel to slowly seep into the almond cream. These two flavors combined together give a fantastic tart à l’ancienne.This tart is a true classic that will please everyone! Chef Ryan Stevenson is sharing his best technique to make a baked caramel that will not run away but keep its shape in the tart. The way it is prepared will allow the caramel to slowly seep into the almond cream. These two flavors combined together give a fantastic tart à l’ancienne.This tart is a true classic that will please everyone! Chef Ryan Stevenson is sharing his best technique to make a baked...
- Shelf life:
- 2 days
- Conservation:
- 4°C
Containing: 5 Components
Sweet Paste
Ingredients: Sweet Paste
-
288 gButter 82% fat
-
72 galmond powder 100%
-
192 gicing sugar
-
120 gEggs, whole
-
487 gAll purpose flour
-
36 gpotato starch
-
5 gsea salt
Preparation: Sweet Paste
- In a tabletop mixer equipped with a paddle attachment, mix together the butter, almond flour, and icing sugar.
- Add the eggs and keep mixing until it is well incorporated.
- Once the eggs are well incorporated, add the flour, potato starch, and salt.
- Once everything is well incorporated, place the paste onto a marble table and form a rectangular shape.
- Place the sweet paste between 2 silpats and roll out to a 3mm (0.12”) thickness.
- Place on a metal tray lined with parchment paper and put in the freezer until cooled.
- Once cooled, remove the silpat and use parchment paper to turn over the sweet paste. Remove the other silpat.
- Cut strips of 2.5 cm (1”) wide of the sweet paste and line around the tart ring making sure both sides stick together. If the strip is a little bit too short, just cut some extra dough and add it to the tart ring’s side.
- Using a 14 cm (5.5”) ring cutter, cut circles of sweet paste, place them at the bottom of the tart ring, and gently press so that the sides stick together.
- Place in the refrigerator for 10-15 minutes.
- Bake at 160°C (320°F) for 15 minutes.
View tools
- Knife
- Bowl(s)
- Parchment paper
- Ruler (s)
- Rolling pin
- Silpat
- Silpain
- Metal Tray (s)
- Tabletop mixer, mixing bowl and a paddle attachment
- Spatula
- Tart ring 15 cm (6”)
- Ring cutter 14 cm (5.5”)
Caramel
Ingredients: Caramel
-
320 gglucose syrup DE 38
-
320 gsugar
-
320 gHeavy cream, 35% fat
-
gButter 82% fat
-
3 gsea salt
Preparation: Caramel
- Warm up the Glucose syrup in a saucepan until it starts boiling.
- Once boiling, add the sugar, mixing using a spatula, and cook until it reaches 170°C (338°F).
- Once at 170°C (338°F), add the cream slowly at medium heat while constantly mixing with a spatula.
- Add the butter and then the salt. Mix and cook again until reaching 106°C (223°F).
- Once at 106°C (223°F), pour into a mixing bowl and cover with plastic film, making sure it touches the whole surface of the caramel.
- Leave at room temperature or place in the refrigerator, it must be cold when used.
- Once cold, remove the plastic film and place the caramel into a piping bag.
- Cut a small tip off the piping bag and pipe into the tarts at about 6 mm (0.23”)high.
- Place in the refrigerator for about 10 minutes for the caramel to firm up. This caramel will cook in the oven with the tart.
View tools
- Cooktop
- Thermometer
- Piping Bag
- Scissors
- Bowl(s)
- Mixing bowl (s)
- Plastic film
- Spatula
- Cooking pot
Chocolate Almond Cream
Ingredients: Chocolate Almond Cream
-
293 gButter 82% fat
-
293 galmond powder 100%
-
293 gSugar
-
29 gCP
-
293 gEggs, whole
Preparation: Chocolate Almond Cream
- Place the butter, almond powder, sugar, and cocoa powder into a tabletop mixer equipped with a paddle attachment and mix everything together on high speed.
- Add the eggs and mix again until well combined.
- Pour into a piping bag using a scraper and reserve at room temperature until needed.
- When needed, cut a small tip of the piping bag and pipe into the tart, on top of the caramel to completely cover the tart.
- Bake at 170°C (338°F) for around 15 minutes.
View tools
- Piping Bag
- Scissors
- Scraper
- Bowl(s)
- Tabletop mixer, mixing bowl and a paddle attachment
- Spatula
Chocolate Discs
Ingredients: Chocolate Discs
Preparation: Chocolate Discs
- Pour some pre-crystallized chocolate on a guitar sheet.
- Place another guitar sheet on top and spread evenly in a thin layer using a tube.
- Turn the guitar sheet over so that both sides can cool down at the same time.
- Using a ring cutter, cut out some circles. To make sure that the circles are completely cut through, place them in front of a light and make sure that the light is coming through.
- Place the chocolate discs onto a metal tray and cover them with a second metal tray.
- Place in the refrigerator at 4°C (39°F) for at least 1 hour.
- Once the chocolate discs are set, remove the plastic sheet, flip it over and remove the other side.
- Using a small offset spatula, place the chocolate discs on a metal tray lined with parchment paper.
- Reserve in the confectionery refrigerator at 16°C (61°F) until needed.
View tools
- Bowl(s)
- Parchment paper
- Guitar sheets
- Small offset spatula
- Tube
- Metal Tray (s)
- Ring cutter 5.6 cm (1.6”)
Assembly
Ingredients: Assembly
-
icing sugar
Preparation: Assembly
- Unmold the tart shell.
- Place a chocolate disc at the center of the tart while the tart is still warm.
- Sift some icing sugar onto the tart, around the chocolate disc.
View tools
- Sieve
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