Milk Chocolate and Caramel Tart

This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping.

The Chocolate Shortbread Crust
4 tablespoons butter
1/4 cup + 1/2 tablespoon powdered sugar
2 tablespoons hazelnuts (ground)
1/2 teaspoon cinnamon
1/2 egg (beaten)
1 cup + 2 tablespoons cake flour
1/2 teaspoon baking powder
1 teaspoon cocoa powder

1. Cream the butter in a bowl.
2. Mix in the sugar, hazelnuts and cinnamon.
3. Beat in the egg.
4. Mix the flour, baking powder and cocoa powder in a separate bowl.
5. Mix the dry and wet mixtures together.
6. Wrap the dough in plastic and chill overnight.
7. Place the dough into a tart pan and bake in a preheated 3125F oven for 10-20 minutes.

The Caramel Filling

1/2 cup sugar
1/2 cup heavy cream
2 tablespoons butter
1 egg
1/2 egg white
1 + 1/4 tablespoons flour

1. Heat the sugar in a small sauce pan at medium heat until it melts and turns a golden colour.
2. Add the heavy cream and butter.
3. Remove from heat and set aside to cool.
4. Mix the eggs and flour.
5. Add the egg mixture to the caramel and stir until mixed.
6. Bake in a preheated 325F oven for 15 minutes and set aside to cool.

The Chocolate Moosse

1/2 cup heavy cream
3 1/2 ounce milk chocolate

1. Melt the chocolate in a double boiler.
2. Beat the whipping cream until it forms hard peaks.
3. Mix the chocolate into the whipped cream.
4. Whip the cream until it forms hard peaks again.

Source : allrecipes.Com

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