Salted Caramel Tart

Ingredients

Method

1. 1
   Shortcrust Tarts

   Add all ingredients to a mixing bowl fitted with a beater and mix on slow speed until a paste has formed (do not over mix).

2. 2
   Shortcrust Tarts

   Wrap the pastry in clingfilm or a plastic bag and place in the chiller for 30-60 minutes.

3. 3
   Shortcrust Tarts

   Pin out the pastry to 3-4 mm.

4. 4
   Shortcrust Tarts

   Cut and line the 80 mm tart rings.

5. 5
   Shortcrust Tarts

   Cut a 40 mm piece from the side of each tart (to allow you to place the finished fond/mousse in).

6. 6
   Shortcrust Tarts

   Bake for approximately 12 minutes at 190°C.

7. 7
   Salted Caramel Mousse / Fond

   Add the water to the fond powder and mix until fully dissolved.

8. 8
   Salted Caramel Mousse / Fond

   Add 1/3 of the cream to the fond mixture and fold in.

9. 9
   Salted Caramel Mousse / Fond

   Add the rest of the cream and fold in until fully combined.

10. 10
    Caramel Glaze

    Place the Decorgel into a plastic bowl and mix with a spatula until smooth.

11. 11
    Caramel Glaze

    Add the Caramel Compound to taste / colour and mix in well.

12. 12
    Caramel Glaze

    Warm in the microwave to 40-45°C then let cool to 38°C before use.

13. 13

    Assembly: Place the prepared Salted Caramel Fond into a piping bag and fill the silicone moulds (tap the moulds to ensure no trapped air).

14. 14

    Assembly: Place into the freezer for a minimum of 5 hours (best overnight).

15. 15

    Assembly: Carefully remove the fonds/mousse from the silicone moulds.

16. 16

    Assembly: Place the caramel glaze into a piping bag and pipe onto the surface of each fond/mousse.

17. 17

    Assembly: Using a small palette knife, lift and place one into each of the prepared tart cases.

18. 18

    Assembly: Decorate with 3 salted caramel fudge pieces and gold leaf.

19. 19

    Chef tip: If you want a thinner glaze, just add some water to thin it down slightly.