Indulgent chocolate and salted caramel tartine
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Guests 2 people
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Preparation 15 minutes
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Cooking 5 minutes
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Difficulty Easy
To make this recipe
Ingredients
For the salted butter caramel
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20g Grand Fermage Noirmoutier sea-salted butter
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10g water
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40g caster sugar
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50g heavy pouring cream (30% – 40% fat)
For the tartine
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20g semi-salted Grand Fermage organic butter
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2 slices of crusty bread
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40g dark chocolate
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4 tsp. salted butter caramel
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2 tsp. praline powder
And don't forget to grade the recipe:
Preparation
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Prepare the shortcrust pastry by using your fingertips to mix the flour and the softened butter together.
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Add in the salt and gradually pour in the water until you have a firm, smooth dough.
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During this time, make a caramel by melting the sugar and balsamic vinegar in a small pan. For this mixture over the base of your tart pan.
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Arrange the cherry tomatoes over the top, packing them tightly against one another.
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Roll out the dough over a floured worktop, then lay it over the cherry tomatoes.
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Bake in a pre-heated oven for 30 minutes at 180°.
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Once the pastry is cooked, remove the tart from the oven and carefully turn it out onto a serving plate.
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Sprinkle with the crumbled feta and herbes de Provence.
And don't forget to grade the recipe:
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