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mini-tart of caramel and dark chocolate ganache flavored salt to 'orange

really amazing the cake, which began as a cake (I was inspired here and here ) and that in my version I have become mini-tart.

The ingredients that make up individually are so greedy that you can imagine what they are all together, when they bite into the perfect mouthful: the crust crunchy, soft bitter ganache combined with the sweetness of ' orange, caramel and then the explosion of the leaking!
And let's talk, caramel salt ... for me it is a sublime thing, because I love the sweet-salty combination. My husband hates it but dispassionately, but it is made out of all the biscuits!

Ingredients:

For the pastry with almonds :

150 grams flour 00 grams almond flour 50

2 egg yolks 100 g butter cold diced

50 g vanilla sugar

Cut the butter, cold, in small cubes and mix with flour and sugar with your fingertips until that becomes flour-like consistency of the sand.

Then add the other ingredients, form a loaf, wrap in plastic wrap and store in refrigerator for at least an hour. Roll out the dough then

thin enough and cut out discs with your molds will cover creating the edges, or roll out a single disc if you prefer a single pie.

puncture the bottom and cook in white at 180 degrees until edges are golden brown.

Let cool completely and the deformed mini tarte.

For Chocolate Ganache (Michel Roux)

Try it and never leave her again!

250 ml of fresh cream
200 g dark chocolate 70% cocoa, small pieces

25 g of liquid glucose 50 g of butter cut into small pieces

Bring the cream to a boil, remove from heat, add the chocolate and sugar and mix well.
stirring stir in the butter, one piece at a time.
Stir until you have a very smooth cream.

For Caramel slurry (Paco Torreblanca)

100 g sugar 60 g sugar 120 g cream

a pinch of salt (a pinch ... do not say little bit more than you put in cakes)

United in a pot with thick bottom pan and possibly sugar, glucose, and leave on medium heat until you have a burnished caramel. Remove from heat.
In the meantime, you bring the cream almost to boil.
add it little by little caramel, stirring constantly: the union of these two ingredients is enough "explosive", but do not worry, the liquid will subside within a few seconds! United
the salt and stir until the mixture is stabilized and becomes smooth and creamy.
Let cool completely at room temperature.

orange marmalade

A teaspoon for each steak.

Composition:

Pour into each tartlet a teaspoon of caramel, marmalade and cover with the dark chocolate ganache.