Chocolate Tart

Preheat your oven to 350℉. Brush the Mini Tartlet Shells (12) with the Pasteurized Egg Whites (2 tsp) wash and bake on a parchment lined sheet tray for 1 minute. Brush again with the egg wash and continue baking until golden brown and shiny, about 5 minutes.

Make the salted caramel: In a medium pot combine the Granulated Sugar (1/4 cup) and Water (1 oz) and place over medium heat. Cook until the sugar dissolves and the mixture begins to boil. Continue cooking until the sugar turns a light amber color, then carefully add in the Heavy Cream (2 oz) and Unsalted Butter (2 Tbsp) and whisk vigorously until the sauce thickens. Remove from the heat and add the Vanilla Bean Paste (1 tsp) and Sea Salt Flakes (1 tsp) and stir to combine. Fill the bottom of each tart shell with a layer of caramel and set in a refrigerator until chilled and firm.

Make the chocolate ganache: Place the Milk Chocolate (1 2/3 cups) in a heat safe bowl and set aside. In a medium saucepan combine the Granulated Sugar (1 Tbsp), Heavy Cream (5 oz) and Vanilla Extract (1/4 tsp) and place over low heat until the sugar dissolves completely. Pour the cream over the chocolate and let sit for 1 minute, then gently stir until smooth. Fill the tart shells with the chocolate and refrigerate until set.

Make the white chocolate whipped cream: Place the White Chocolate (1/3 cup) in a heat safe bowl and set aside. Heat the Heavy Cream (2 Tbsp) until simmering, then pour over the chocolate and stir until smooth. Cover with plastic, then place the mixture in the refrigerator to chill. Whisk the remaining Heavy Cream (2 oz) until medium peaks form. Gently fold in the white chocolate ganache until smooth. Place in a pastry bag.

Serve: Pipe the whipped cream over the tarts and sprinkle with Chocolate Pearls (to taste).