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 .
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 !