Carapricot Tart

Made with Cooking Range Caramelia 36% milk chocolate

AN ORIGINAL RECIPE BY l’École Gourmet Valrhona

3 steps

Makes one 16cm dessert for 6

To be done the day before:
CARAMÉLIA 36% crémeux
Apricot confit heart

To be done on the day:
Peanut streusel

Required utensils:
half-sphere moulds 16cm diameter tart ring

Recipe Step by Step



Preparation time: 15 minutes
Rest time before use: 12 hours

200 g Lait entier
10 g Glucose syrup
400 g Whipping cream 35%
380 g CARAMÉLIA 36% chocolate
5 g Gelatine sheet

Melt the CARAMÉLIA 36% chocolate at 45-50°C and add the glucose syrup.
Bring the milk to the boil and add the rehydrated and wrung-out gelatine.
Gradually combine the mixture with the melted CARAMÉLIA 36% chocolate to obtain a smooth, shiny, elastic texture. Mix using a
hand blender.
Add the cold cream. Mix for a few seconds.
Leave to set overnight in the refrigerator.


Preparation time: 15 minutes
Rest time before use: 12 hours

300 g Apricot juice
30 g Caster sugar
9 g Pectin NH

Heat up the apricot juice. Mix the sugar and pectin NH thoroughly.
When the apricot juice reaches around 40°C, sprinkle in the sugar and pectin mix.
Stir well until it comes to a rolling boil.
Pour into 2cm-diameter half-sphere moulds and freeze.


Preparation time: 20 minutes
Rest time before use: 30 minutes
Baking time: 20 minutes

60 g Softened butter
80 g Brown sugar
80 g Finely ground hazelnuts
20 g Peanut butter*
1 Pinch fleur de sel

*See the nutrition tip section at the end of the recipe for an alternative ingredient

Stir all the ingredients using a paddle attachment in a food processor or directly by hand until you have a rough crumble mix.
Spread the mix evenly over a 30 × 40cm tray then freeze for around 30 minutes.
Take the streusel out of the freezer and arrange it in a greased 16cm diameter tart ring.
Bake at 160°C in a fan oven for 20 minutes, then gently turn out.

Assembly and finishing

At the bottom of the 14cm-diameter ring, place your domes of still-frozen apricot confit, with the rounded
side facing upwards.
Cover the apricot confit domes using CARAMELIA 36% chocolate crémeux. Fill to the brim and freeze.
Once the disc is frozen, turn it out and coat it with a thin layer of a neutral glaze to add shine to its
appearance. Then, place the disc on the peanut streusel.