Carabe Tart

This recipe is calculated to make 4 tarts, each serving 6 persons, in rings 20 cm in diameter and 2 cm high, or to make 35 mini-tarts, each 8 cm in diameter and 2 cm high. To make the organization of the work easier, the almond p’te sablÈe, the biscuit CaraÔbe, and the hazelnut ruffles can be prepared the day before.

• 1120 g butter
• 2 g fine salt
• 55 g powdered sugar
• 60 g TPT almonds (or use 30 g powdered sugar and 30 g ground almonds)
45 g eggs
• 55 g pastry flour
• 170 g pastry flour
Combine the softened butter, salt, powdered sugar, TPT almonds, eggs, and 55 g of flour, but do not whip. As soon as the mixture is homogenous, add the remaining 170 g of flour quickly. Keep in the refrigerator to be worked the next day. Bake in a 155 / 160ƒC oven.

• 180 g CaraÔbe couverture
• 85 g butter
• 180 g egg whites
• 50 g sugar
• 70 g egg yolks
Melt the couverture and the butter to about 40 / 45ƒC. At the same time, whip the egg whites with the sugar. As soon as they are whipped, fold in the yolks using a whisk, then, using a spatula, fold in the chocolate and melted butter. Pour into 18-cm diameter molds and bake in a 180ƒC oven for 10 / 15 minutes. Keep in the freezer.

• 600 g whipping cream
• 540 g CaraÔbe couverture
• 60 g invert sugar
• 210 g butter
Make a classical ganache: boil the cream and pour it slowly over the chopped couverture and the invert sugar, while whisking. As soon as the ganache is quite smooth and at about 40 / 45ƒC, add the diced butter and finish off the mixture.

• 250 g milk
• 50 g hazelnut oil
• 40 g flour
• 20 g cornstarch
• 130 g sugar
• 180 g eggs
• 200 g CaraÔbe couverture
Make a crËme p’tissiËre with the milk, hazelnut oil, flour, cornstarch, sugar, and eggs. Then add the CaraÔbe couverture, chopped or melted and cooled, and combine gently in the mixer using a bat. Spread out in very thin layers. Bake in a 200 / 220ƒC oven for about 7 minutes. Using a triangular scraper, "ruffle" the dough as soon as it comes out of the oven.

After having baked the empty tart shells, take the biscuits out of the freezer, then make the ganache. As soon as the ganache is finished and the tart shells have cooled, paint the shells with melted couverture (in order to keep the base crisp), then add the biscuit, using a bit of ganache for "glue." Finish by adding ganache up to the edge of the pastry shell. Place in the refrigerator. When cold, decorate with the chocolate-hazelnut ruffles.


	This recipe is calculated to make 4 tarts, each serving 6 persons, in rings 20 cm in diameter and 2 cm high, or to make 35 mini-tarts, each 8 cm in diameter and 2 cm high. To make the organization of the work easier, the almond p’te sablÈe, the biscuit CaraÔbe, and the hazelnut ruffles can be prepared the day before.
• 1120 g butter • 2 g fine salt • 55 g powdered sugar • 60 g TPT almonds (or use 30 g powdered sugar and 30 g ground almonds) 45 g eggs • 55 g pastry flour • 170 g pastry flour	Combine the softened butter, salt, powdered sugar, TPT almonds, eggs, and 55 g of flour, but do not whip. As soon as the mixture is homogenous, add the remaining 170 g of flour quickly. Keep in the refrigerator to be worked the next day. Bake in a 155 / 160ƒC oven.
• 180 g CaraÔbe couverture • 85 g butter • 180 g egg whites • 50 g sugar • 70 g egg yolks	Melt the couverture and the butter to about 40 / 45ƒC. At the same time, whip the egg whites with the sugar. As soon as they are whipped, fold in the yolks using a whisk, then, using a spatula, fold in the chocolate and melted butter. Pour into 18-cm diameter molds and bake in a 180ƒC oven for 10 / 15 minutes. Keep in the freezer.
• 600 g whipping cream • 540 g CaraÔbe couverture • 60 g invert sugar • 210 g butter	Make a classical ganache: boil the cream and pour it slowly over the chopped couverture and the invert sugar, while whisking. As soon as the ganache is quite smooth and at about 40 / 45ƒC, add the diced butter and finish off the mixture.
• 250 g milk • 50 g hazelnut oil • 40 g flour • 20 g cornstarch • 130 g sugar • 180 g eggs • 200 g CaraÔbe couverture	Make a crËme p’tissiËre with the milk, hazelnut oil, flour, cornstarch, sugar, and eggs. Then add the CaraÔbe couverture, chopped or melted and cooled, and combine gently in the mixer using a bat. Spread out in very thin layers. Bake in a 200 / 220ƒC oven for about 7 minutes. Using a triangular scraper, "ruffle" the dough as soon as it comes out of the oven.
	After having baked the empty tart shells, take the biscuits out of the freezer, then make the ganache. As soon as the ganache is finished and the tart shells have cooled, paint the shells with melted couverture (in order to keep the base crisp), then add the biscuit, using a bit of ganache for "glue." Finish by adding ganache up to the edge of the pastry shell. Place in the refrigerator. When cold, decorate with the chocolate-hazelnut ruffles.