ingredients:
For the dough:
200 g flour
50 g of cocoa
125 g cold butter
5 to 10cl of water
1 egg yolk
1/2 teaspoon of salt
1 C to S sugar
For the caramel:
A pot of sweetened condensed milk of 400 g
150 g salted butter
1 teaspoon of honey
A pinch of salt
For the chocolate ganache
200 g dark chocolate pastry
15 cl of liquid cream
30 g of butter
Preparation:
Start with the dough: mix tips
fingers, cold butter with flour and
cocoa, salt and sugar, add the egg yolk
and cold water, and mix until formation
of a ball, put in the fridge 30mn.
Spread the dough and put in a pie pan
preferably removable to facilitate the
demoulding in the end!
Cook the dough to a white (covered with a
baking paper with a "weight" on it:
clay balls, big beans etc .. during 10
minutes at 180 ° C, then again 10 to 15
minutes without the weights.
Prepare the caramel: Put the ingredients
caramel in a saucepan.
Put on low heat without stopping
stir (15 to 20 minutes), the caramel
will thicken and become darker.
Pour the caramel over the pie shell already
cook, and refrigerate for 30 minutes, so that
the caramel hardens a bit (the time of
prepare the ganache)
Heat the cream, pour it on the
chocolate cut into pieces, leave 1
minute, the chocolate will melt in part.
Mix to make it totally, then
add the butter and smooth it all.
Pour the ganache on the caramel.
Smooth and let take 1 hour in the fridge.
Sprinkle some flowers with salt or nuts
coconut!
