Milk Chocolate
150 g unsalted butter, softened
250 g all-purpose flour
1/4 teaspoon salted almond extract (scrapings from the sides of a nutmeg grater)
1/2 teaspoon salt
30 g chopped pecans
95 g confectioner's sugar
1 egg
Melted Caramel
100 g granulated sugar
1 tablespoon glucose syrup
20 g unsalted butter, softened
100 g heavy cream, fresh
Chocolate Ganache
300 g heavy cream, fresh
400 g milk chocolate chips
Optional Topping*
Torrone in small pieces
Salted Pecans
* The amount of these two ingredients together should be sufficient to cover the surface of the tart
Milk Chocolate
150 g unsalted butter, softened
250 g all-purpose flour
1/4 teaspoon salted almond extract (scrapings from the sides of a nutmeg grater)
1/2 teaspoon salt
30 g chopped pecans
95 g confectioner's sugar
1 egg
Melted Caramel
100 g granulated sugar
1 tablespoon glucose syrup
20 g unsalted butter, softened
100 g heavy cream, fresh
Chocolate Ganache
300 g heavy cream, fresh
400 g milk chocolate chips
Optional Topping*
Torrone in small pieces
Salted Pecans
* The amount of these two ingredients together should be sufficient to cover the surface of the tart
Milk Chocolate Dough
Assemble the butter with your fingers, incorporating the other ingredients one at a time
Let it rest in the refrigerator for half an hour
Stretch the dough to 2 mm thickness and cut out a disk of 30 cm diameter (as it is well that it breaks, you can stretch it between two pieces of plastic wrap)
Adjust the dough in a removable tart pan, greased with butter, and place it back in the refrigerator for another half hour
Cover the dough with parchment paper and place weights on top to prevent bubbles from forming in the dough
Bake at 170°C (338°F) for 20-25 minutes, or until the dough is golden brown
Caramel
Melts the sugar, then adds glucose syrup slowly, stirring carefully to avoid burning
Mixes in butter and heavy cream, cooking at 108°C (226°F), stirring vigorously until smooth
Reserves at room temperature
Ganache (Chocolate Cream)
Fries the heavy cream, then pours it over the chocolate chips in three batches
Mixes with a spatula, making small circles starting from the center
Tart Assembly
Pours a thin layer of caramel at room temperature onto the bottom of the tart
Covered with pecans and torrone, letting it rest in the refrigerator for half an hour
Completes with chocolate ganache, allowing it to set firm.
