CARAMEL TART WITH LEMON, ORANGE

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Cook time: 20 minutes

Level : Medium

Serve : 12

Chocolate  and  caramelized between fresh ,rich , smoothy lemon  and orange jelly hidden  , bite it and be happy.

FOR TART DOUGH  INGREDIENTS :

2 cup all-purpose flour

200 gr. unsalted butter , cold

1 tbs powdered sugar

1 egg yolk

1/4 tsp vanilla extra

1/5 tbs salt

4 tbs cold water

1 cup extra all- purpose flour ,  for dust  on a  work surface

FOR FILLING CARAMEL INGREDIENTS :

1 Packet toffee ( 200 gr. toffee )

1 cup milk

1 tbsp  unsalted butter

1 cup walnut , chopped

Place the milk , toffee and butter  in a medium saucepan over the medium heat . Stir and

cook it until melt the toffee about 3-4 minutes . Remove from the heat and add the walnut .

FOR  LEMON SAUCE  INGREDIENTS :

1 orange juice ( 1 cup orange juice )

1 lemon juice

1 tbsp  maizena , melt in 1/3 cold water

1 Sheet gelatine , melt in 1/3 warm  water

1 tbsp lemon peeled

2 tbsp sugar

Place orange juice , lemon juice  and sugar in a little saucepan over the medium heat . Stir and

cook until melt the sugar and add the maizene then add the gelatin ,  lemon peel,  cook until thickeness , then remove the heat .

FOR CHOCOLATE SAUCE INGREDIENTS :

1/2 cup crema

100 gr. dark chocolate , chopped

1 tbsp sugar

Place creme and sugar in a saucepan  over a low heat , stir and heat the cream , remove from the heat add the chocolate and stir it until melt the chocolate .

DIRECTIONS :

Combine the powder sugar , flour , butter , salt  in your kitchen blender and mix for 1 minutes then add  cold water and vanilla exact , egg yolk . Mix again for 2 minutes . Then remove your dough from the blender to a work surface. Knead briefly , just the dough hold together without crumbling .

Shape it like a disk and wrap it in a plastic wrap . Place in the refrigerator about 20-30 minutes .

Remove the dough from the refrigerator , sprinkle with flour on to work surface . Roll the chilled dough about 2 mm. thickness . Place your baking tray , trim off any excessiviness with a knife or your roll-pin . Using your index finger and press the dough until it is 2 mm. Chill the refrigerator  for 20 minutes .

Place baking paper on top and add enough dried beans , place in the  preheat oven  (180 degrees C. ) to bake until golden yellow about 20 minutes , After the 20 minutes remove the baking paper and beans , return the tart to the oven for 5 minutes . Remove the tart from the oven and allow to cool completely .

Fill  the warm caramel in the tart , place in the refrigerator for 3 hour or place in the defrost for 30 minutes . Remove from the refrigerator an place the warm  lemon sauce on top and chill again for 3 hour , remove from the refrigeretor , place the warm  chocalate sauce and chilled for 1 hour , then serve it .

Bon appetite !

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