For approx. 10 pieces:
140 g wheat flour
130 g sugar
1 pinch of salt
3 egg yolks (size M)
130 g butter
50 g white chocolate coating
100 g whipped cream
1 egg (size M)
50 g dark chocolate coating
flour for rolling out
dried legumes
baking paper
1. Knead the flour, 30 g sugar, salt, 1 egg yolk and 80 g cold butter using a hand mixer (dough hook) to form a smooth dough. Chill for about 30 minutes.
2. Chop the white couverture. Melt in a metal bowl in a hot water bath. Melt remaining sugar over low heat until light brown caramel. Pour in the cream, bring to the boil. Cook until all the caramel lumps have dissolved, about 5 minutes. Stir in the couverture and the rest of the butter. Bring to the boil while stirring, allow to cool.
3. Preheat the oven to 200 degrees (180 for fan oven). Grease a long tart pan. Roll out the dough slightly larger than the mold on the floured work surface. Put in the form, press down. Prick several times with a fork. Cover with parchment paper and weigh down with legumes. Bake for about 15 minutes. Remove paper and legumes.
4. Stir the egg and remaining egg yolks into the caramel cream. Spread the cream on the tart base. Bake for another 25-30 minutes. Take out and let cool.
5. Chop the bittersweet couverture. Melt in a hot water bath. Decorate the tart with chocolate.
approx. 75 minutes – 310 kcal per piece, fat: 18 g
