20 min
Prep time
20 min
Cook time
4
Servings
Medium
Difficulty
40 min
Total time
Ingredients
Instructions
-
1
Preheat your oven to 200°C and bake your pastry blind for between 15 and 20 minutes depending on your oven.
-
2
Prepare the Carambar ganache: melt a dozen or so Carambars with half of the liquid cream (i.e., 100 ml).
-
3
Once melted and well mixed, pour the ganache evenly over the tart base.
-
4
Prepare the chocolate ganache: melt the chocolate with the remaining cream in a bain-marie as well.
-
5
Once ready, pour it over the Carambar layer.
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6
Allow your tart to cool for a few hours before serving.
-
7
You can decorate your tart with pieces of pistachios or praline.
-
8
Otherwise, you can simply dust with powdered sugar before serving.
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