Win-Win Dark & Salted Caramel Tart

Name: Win-Win Dark & Salted Caramel Tart
Ingredients: 75 g Whipping cream (35% fat); 145 g Cold butter; 15 g Glucose; 70 g Sugar; 1 g Salt; 270 g Flour; 45 g Granulated sugar; 25 g Dark brown sugar; 1 g Salt; 5 g Butter; 25 g Glucose syrup; 125 g Whipped cream; 175 g Win-Win Dark callets; Win-Win Milk callets; 20 g Butter

This tart combines deep, pure flavors with a gentle sweet-salty contrast.Made with the Win-Win chocolate alternative. Recipe for 12 slices.

Ingredients

145gCold butter

70gSugar

1gSalt

270gFlour

75gWhipping cream (35% fat)

15gGlucose

45gGranulated sugar

25gDark brown sugar

1gSalt

5gButter

Win-Win Milk callets

25gGlucose syrup

125gWhipped cream

175gWin-Win Dark callets

20gButter

Preparation

Make the dough by mixing flour, salt and butter in a bowl.
Mix until you get a sandy texture.
Add the sugar and mix until the dough starts to clump together.
Shape into a flat disc, wrap in plastic wrap and let rest in the refrigerator for 1 hour.
Grease a 23 cm diameter tart tin with oil or butter.
Roll out the chilled dough between two sheets of baking paper with a little flour to 2–3 mm thickness.
Line the tin with the dough, place a sheet of baking paper inside hanging over the edges and fill with baking beans/weights.
Blind bake for 20–25 minutes.
Remove the weights, brush with beaten egg and bake for another 5 minutes until the dough is golden brown.

Bring the cream, salt and dark brown sugar to a boil in a saucepan and set aside.
In another pan over medium-high heat, caramelize the granulated sugar by adding it in small batches.
Once all the sugar has caramelized, add the glucose and stir until melted.
Remove from the heat and add the warm cream in three parts so it doesn’t boil over.
Return to the heat and cook for about 5 minutes to 107 °C.
Remove from the heat, stir in the butter and then the Win-Win Milk.
Pour into the tart crust and let set.

Weigh the Win-Win Dark into a bowl.
Heat the cream with the glucose syrup to 80 °C.
Pour over the buttons and stir until melted.
Add the butter and mix until smooth and glossy.
Pour the ganache over the set caramel and let set for 1–2 hours in the refrigerator.
Cut into slices and serve.