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Salted Caramel Tim Tam Tart

Salted Caramel Tim Tam Tart
  • Makes 8

  • Preparation time:

  • Cooking time:

Ingredients

CHOCOLATE CARAMEL CRUNCH TART BASE

3 packets (510g) Salted Caramel Tim Tams (broken in pieces)
120g Dark couverture chocolate 64% (melted)
2 tablespoons vegetable oil
1 teaspoon Sea salt
1/2 teaspoon Lemon zest

SALTED CARAMEL

2 g Gelatine leaves (11/2 leaves)
3 teaspoons Cold water
2/3 cup (150g) caster sugar
Heaped tablespoon (30g) of glucose
1/4 cup Water
1/3 cup (100g) Cream 35%
1 vanilla bean, split
100g Unsalted butter
1/2 teaspoon Sea salt flakes

CHOCOLATE CREMEUX

3/4 cup (180mls) Milk 285g
3/4 cup (180ml) Cream 35% 285g
Invert sugar 20g
4 egg yolks 122g
180g Dark chocolate 64% 270g
45g Milk chocolate 41% 70g

Method

CHOCOLATE CARAMEL CRUNCH TART BASE

1. Place the broken Tim Tams into the small bowl of an electric mixer and beat gently to crush them into smaller pieces. Add remaining ingredients and mix until combined.
2. Spray 8 x10cm loose based tart rings with canola spray. Divide crunch mixture between the tart rings. and press with your fingers to flatten. Cover and refrigerate until set. Remove tart shells from the rings carefully and store in the fridge in an airtight container.

SALTED CARAMEL

1. Soak the gelatine leaves in cold water. Combine sugar, glucose and water in a medium size saucepan; cook stirring until sugar dissolves.
2. Meanwhile heat cream and vanilla bean in a medium saucepan over low heat until hot and heated through, stand aside.
3. Continue cooking the sugar and water, without stirring, until it reaches a dark amber caramel colour. Slowly pour the heated cream and vanilla into the caramel, being cautious of the spitting caramel. Continue to cook, stirring over medium heat until it reaches 122°C. 4. Carefully pour the hot caramel into a bowl of a food processor. Add the butter and process until smooth. Squeeze excess water from the gelatine leaves and add to the caramel mixture with the sea salt. Process for a further 30 seconds. Pour the caramel into a bowl or dish and cover with cling film, touching the surface. Leave to cool at room temperature until the caramel is firm and set.

CHOCOLATE CREMEUX

1. Fill the previously made chocolate crunch tart shells half way with the chocolate cremeux. Place into the fridge to set. Once set fill to the top with the salted caramel.
2. Sprinkle with a little gold lustre dust using a small sieve.

Notes