Caramel and Chocolate Tart with Buffalo Worm Flour

Preparation

1. STEP 1 OF 16

   In a bowl, sift the whole wheat flour, buffalo worm flour, salt, powdered sugar, and cocoa.

2. STEP 2 OF 16

   Add the olive oil and mix with the dry ingredients.

3. STEP 3 OF 16

   Gradually add the water and knead gently until a smooth dough is obtained.

4. STEP 4 OF 16

   Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

5. STEP 5 OF 16

   Roll out the dough between two sheets of parchment paper until you have a layer of dough about 3 mm thick.

6. STEP 6 OF 16

   Line a tart pan with the dough and let it rest in the refrigerator for another 30 minutes.

7. STEP 7 OF 16

   Preheat the oven to 175°C.

8. STEP 8 OF 16

   Bake the shortcrust pastry in two stages: first with a weight on top for 15 minutes, then without the weight for another 5 minutes.

9. STEP 9 OF 16

   Let the pastry cool completely before proceeding with the filling.

10. STEP 10 OF 16

    Prepare the caramel sauce by melting the sugar with the water in a saucepan over medium heat, then add the almond milk and salt. Let it cook until you get a golden caramel.

11. STEP 11 OF 16

    Pour the caramel over the tart base and let it cool.

12. STEP 12 OF 16

    Prepare the chocolate ganache by melting the dark chocolate with the almond milk, then add the maple syrup and mix until you get a smooth cream.

13. STEP 13 OF 16

    Pour the ganache over the caramel sauce in the tart.

14. STEP 14 OF 16

    Let it cool and solidify in the refrigerator for at least 2 hours before serving.

15. STEP 15 OF 16

    Sprinkle with a pinch of sea salt before serving.

16. STEP 16 OF 16

    Serve the tart accompanied by a berry sauce and a sweet dusting of powdered sugar.

Suggestions

• Saucepan

General Information

Analysis

Macronutrients (100 gr)