Ultimate Vanilla, Caramel and Chocolate Tarts: A Symphony of Decadent Flavors

Embark on a culinary journey with these ultimate vanilla, caramel and chocolate tartlets, where classic flavours come together in an exquisite dessert perfect for any gourmet connoisseur. Each tartlet features rich chocolate ganache and creamy vanilla ganache on a crisp, sweet pastry, filled with luxurious cocoa and almond cream and a smooth caramel centre, creating a delicious contrast of textures and tastes.

Why you'll love this: These tartlets capture a perfect balance between sweetness and complexity. The silky vanilla ganache, made from authentic Madagascar vanilla, pairs beautifully with the rich, deep notes of chocolate and the subtle salty touch of caramel. This dessert delights not only the palate but also the eyes, with its elegant and neat presentation.

Perfect opportunity: These tarts are ideal for sophisticated gatherings, festive dinners, or as a luxurious treat during the holiday season. They are sure to impress at any event, providing a memorable dessert experience that invites conversation and admiration.

Decorating tips: For a neat, professional finish, garnish the vanilla ganache with a sprinkle of vanilla seeds or gold leaf flakes for an extra touch of luxury. A drizzle of dark chocolate or a dusting of cocoa powder over the tartlets can enhance their visual appeal, making them as stunning to look at as they are delicious to eat.

• Ingredients:
  • Caramel (to prepare the day before):
    • 200 g sugar
    • 240 g of thick cream
    • A pinch of fleur de sel
  • Whipped vanilla ganache (to be prepared the day before):
    • 200 g of thick cream
    • 45g white chocolate
    • 1.5 g powdered gelatin
    • 9 g of water
    • 1 vanilla pod
  • Sweet Pastry:
    • 125 g flour
    • 50 g caster sugar
    • 15 g almond flour
    • A pinch of fleur de sel
    • 75 g unsalted butter, cold
    • 25 g whole egg
  • Cocoa almond cream:
    • 60 g almond flour
    • 15 g unsweetened cocoa powder
    • 75 g unsalted butter, softened
    • 75 g caster sugar
    • 75g whole eggs
  • Chocolate ganache:
    • 150 g of thick cream
    • 30g of honey
    • 130g dark chocolate
    • 30 g unsalted butter

Instructions:

1. Prepare the caramel:
   • Make a caramel with the sugar, deglaze with the hot cream, cook at 109°C. Add the fleur de sel, leave to cool and place in the refrigerator overnight.
2. Prepare the vanilla ganache:
   • Boil the gelatin in water. Bring the cream to the boil with the scraped vanilla pod, pour over the white chocolate, add the melted gelatin, mix and leave to cool overnight.
3. Prepare the Sweet Pastry:
   • Mix dry ingredients and butter in a mixer until crumbly. Add egg, quickly form a dough, let cool, then press into tart rings and prebake at 325°F (165°C) for 15 minutes.

4. Prepare the cocoa almond cream:
   • Beat the butter and sugar, add the eggs, then the almond flour and cocoa. Fill the pre-cooked tartlet bases and cook for another 10 minutes.
5. Prepare the chocolate ganache:
   • Boil the cream with the honey, pour it over the chopped chocolate and butter, mix until smooth.
6. Assemble the tartlets:
   • Pour the chocolate ganache over the almond cream layer. Refrigerate.
   • Whip the vanilla ganache until silky, pipe it onto the tartlets, leaving a central well for the caramel.
   • Fill the center with cooled caramel.

Savor these ultimate vanilla, caramel and chocolate tarts, a decadent creation that promises to elevate your dessert repertoire with its rich flavors and elegant presentation.