milk chocolate & salted butter caramel crunchy tart

Another Pierre Hermé delight !!
I challenge anyone to resist that crunchy creamy salty sweety chocolaty tart !!

It is sophisticated & fine, with the perfect balance between salt & sweet.

Good news : there is no complicated technique to achieve it.

Serves : 8 (9.4 inches tart mould)

Here's what we need :

6 hours.

 the pastry : 4 hours in advance, 75g soft butter, 47g icing sugar, 125g flour, 15g almond powder, pinch of salt, 1/2 egg.



salted butter creamy caramel : 100g sugar, 20g glucose, 20g salted butter, 10cl whipping cream, 60g nougat, 60g grilled & salted peanuts.

milk chocolate ganache : 480g milk chocolate, 30cl whipping cream.

Here's what we do :

the pastry : In a bowl, mix the flour & salt, add the soft butter coarsely chopped & work with your fingertips until sandy.

make a well, add the 1/2 egg, pour sugar & almond powder.

Mix with your fingertips until just combined.

Down the dough with your palm a few times then make a ball, cover with a cling film and refrigerate for 4 hours.

preheat you oven at 356°F.

spray the dough with a pinroll.

Cover your mould with a parchment paper & place the dough, then cover it with a second parchment paper & dry beans (or culinary small wheights).

Bake the pastry for 25 minutes.

Allow to cool down & take the beans & parchment off.

the salted butter creamy caramel : Pour the sugar in a saucepan over medium heat.

When it starts to melt, add the glucose.

Allow to caramelize until golden brown.

Add the salted butter & cream & mix well.


Heat for 2 more minutes.

put aside at room temperature.

Coarsely chop the nougat & peanuts.

the milk chocolate ganache : Coarsely chop the chocolate & put it in a medium bowl.

In a saucepan over medium heat, boil the whipping cream.

Pour  the hot cream on the chocolate in 3 times, mixing carefully.

Put aside at room temperature.

Pour the caramel on the pastry.

Sprinkle the nougat  & peanuts.

Make it freeze in your fridge for 30 minutes.

Add the milk chocolate ganache & make it freeze for 30 more minutes.
                                                                                                                            Relax, savour & share!