Delirium Caramel Tartlet

Created by

  • Ryan Stevenson -
level 2

Luxury patisserie is on the rise. Consumers love to spoil themselves from time to time with the ultimate, sophisticated dessert. And chocolate should definitely be part of it. Very often, chocolate in the dessert menu or in the patisserie counter is the key reason to go for dessert.

With this recipe, you’ll convince everyone! Because it contains the one combination that nearly no-one can resist: caramel and chocolate. Or better: triple caramel times caramel chocolate.

Recipe components

Tart Dough

  • 261g
  • 130g
    hazelnut powder
  • 109g
    icing sugar
  • 4g

Mix together.

  • 109g
    egg yolks
  • 543g
  • 44g
    potato starch

Add and mix in.

Knead into a ball.

Seal and leave to cool for at least 2 hours in the fridge.

Then roll out to 3 mm and make tart shells.
Bake for 16 mins. at 150°C.   

Whipped Gold Ganache

  • 833g
    cream 35% fat
  • 77g
  • 3g
    vanilla bean

Heat together (to 85°C).

Leave to infuse for a few minutes.

Mix and pour over the previous mixture. Emulsify well. 

  • 123g
    cream 35% fat

Add and mix again.

Leave to cool in the fridge.

Whip the ganache before use until light and fluffy and bring into a piping bag.   

Madeleine Sponge

  • 375g
    whole eggs
  • 116g
    cream 35% fat

Add and fold in.

  • 360g
  • 180g
    icing sugar
  • 195g
  • 15g
    baking powder
  • 5g

Add and fold in.

  • 300g

Melt and fold in.

Weigh off 1500 g of the madeleine batter per 40 cm x 60 cm tray.

Spread in baking trays lined with Silpat baking sheets.
Bake for 8 mins. at 200°C.

Cut out circles that fit into the tart shells.

Finishing and presentation


Mix the caramel with the salt.
Bring in a piping bag.

Fill the bottom of the tart shells with a layer of caramel.
Push in the circles of madeleine sponge.
Pipe again a layer of caramel on top.
Then pipe dots of the whipped gold ganache.
Finish with a few roasted almond slivers, gold flakes and salted caramel Cirspearls™.