Ingredients for the chocolate coating (4 servings)
dark chocolate 72% 65 g
white chocolate 15 g
butter 82% 15 g
cream 36% 70 ml
Ingredients for salted caramel (4 servings)
cream 36% 100 ml
100 g sugar
butter 45 g
mascarpone 60 g
sea salt 4 g
fresh raspberries 20 g
fresh blueberries 8 g
Prepare a shortcrust pastry. Mix wheat flour with almond flour, salt and powdered sugar.
Add cold, diced butter. Put the mixture in the blender and mix until you get a crumble consistency.
Put the mass in a bowl and crack the eggs into it. Knead until you get a smooth, flexible dough.
Using the peeler, peel the orange so that you get the orange part of the peel.
Chop the skin into small strips.
Add the orange peel to the dough and mix well.
Form a ball of dough.
Put the dough between two sheets of baking paper. Roll them out so that they are 1.5 - 2 mm thick.
Place a 12 cm edge of the mold on a rolled out dough. Do not cut the shape too close, but in such a way that it is enough for the edges of the cake.
Put the cake in the mold.
Using a knife, cut the protruding edges of the cake. Prick with a fork in several places so that it does not grow during baking. Put in oven preheated to 180 ° C for 13 minutes. The bottom of the tart is ready!
Caramelize sugar in the pan.
Heat the cream.
Add hot cream to the caramelized sugar.
Stir until caramel will be thick.
Add butter and mix. Leave at room temperature until completely cool.
Add mascarpone cheese to the caramel mass and mix well.
Add salt and mix again.
Start preparing chocolate glaze. Start by heating the cream.
Add dark and white chocolate and mix. Remove from heat and mix well again using a foam whisk.
Pour the caramel into the cavity of tart.
Pour the caramel over with chocolate glaze. Decorate with blueberry, raspberries and mint leaves.