Recipe for Caramel Tart

Start by mixing together the softened butter, fine salt, powdered sugar, almond flour, egg, and 60 g of flour. Once the mixture is smooth, briefly add the remaining 180 g of flour.

Roll out between 2 sheets of parchment paper and set aside in the freezer before lining.

Line the tart. Blind bake in the oven at 155/160 °C for about 15 minutes.

In a heavy-bottomed saucepan, put 1/3 of the sugar. Cook until a caramel is formed, then add a second 1/3 and stir again. Finally, incorporate the last 1/3.

When the caramel is cooked, add the hot cream and let it boil for a few moments.

Let cool slightly, then pour over the chocolate in three stages and add the softened butter. Add the chopped dried fruits.

To finish, pour into the baked pie crust and set aside in the refrigerator.