Caramel Tart

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 25 g sugar
• 1 pinch of salt
• 150 g butter, cold, in pieces
• 1 egg(s), size M
• Fat for the mold
• Flour for the hands
• 100 g sugar
• 1 tbsp water
• 50 g white chocolate coating, finely chopped
• 50 g butter
• 100 g cream
• 2 eggs, size M
• 1 egg yolk, size M
• 150 g dark chocolate coating, finely chopped
• 50 g cream
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

a little bit French

For the pastry, sift the flour, crumble it with salt and butter pieces. Add the egg and knead everything into a dough until no butter pieces are visible. Lightly grease a 28 cm tart or springform pan and spread the dough into it with floured hands, forming a rim about 2 cm high. Refrigerate for half an hour. For the caramel glaze, cook the sugar and water in a medium-sized saucepan with a wooden spoon until caramelized, stirring frequently. Add the butter, white chocolate coating, and cream and mix well. Be careful, it will steam. Refrigerate. Whisk the eggs and egg yolks into the cold caramel. Preheat the oven to 200°C (top/bottom heat). Prick the pastry base several times with a fork and bake on the middle rack for 15 minutes. Remove from the oven, pour in the caramel glaze, and bake the tart for another 25 minutes. Then refrigerate. For the chocolate topping, bring the cream and honey to a boil and melt the dark chocolate coating in it. Let it cool slightly, then spread it over the caramel glaze and smooth it out. Let it chill in the refrigerator for about 2 hours.