tarte au chocolat et caramel

Chocolate pie

& caramel
40 mn - 30mn cooling
30 mn
8 to 10 people
Easy to medium

Chocolate pie recipe caramel salted butter, made with chocolate truffles Mathez, ideal for baking !

For the pastry
300 g flour
3 tablespoons cocoa powder
150g butter, and a little more, to grease the mold
3 tablespoons of powdered sugar
1 egg yolk
2 tablespoons water
For the caramel
Sugar 250g gold dust
6 tablespoons water
100ml whipping cream
125g salted butter, melted
1/2 teaspoon sea salt coffee
For the chocolate filling
100g de Toffy salty chips cocoa dusted truffles Mathez, coarsely chopped
85g Butter
1 egg
2 egg yolks
3 tablespoons of powdered sugar
for this recipe
we advise you
Put all the dough ingredients in a food processor until a ball. Wrap the ball in the plastic film and refrigerate for half an hour. After a round greased pie dish, spread the dough and place it in the dish. Put in freezer.
Preheat oven to 200 ° C
For the caramel, put the sugar and water in a saucepan and melt thick. Heat gently until the sugar is dissolved, increase the heat and cook until it turns into caramel. Remove from heat, stir in the cream, butter and salt, stirring: cool.
Take the dough, cover with greaseproof paper and fill with dried beans. Cook for 12 minutes, remove the paper and beans and let cool for 20 minutes.
Pour the caramel over the dough and set aside. Lower the thermotstat to 180 ° C.
Melt chocolate truffles Mathez with butter and cool the mixture.
Whisk sugar and eggs until fluffy, then add the melted chocolate. Pour over the pie and bake for 12 minutes.
Cool and Enjoy !
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