Cara Damia could be translated as 'Le plaisir des Dieux' (pleasure of Gods). Each element of this dessert pairs so beautifully with each other; the buttery crust, the soft salted caramel and the crunch from the caramelized macadamia, the coconut dacquoise macaron-like texture and the delicate dulce de leche milk chocolate mousse. The good news about this dessert is that every component can be made days or weeks in advance. The weigh of the finished dessert should not exceed 4.5 oz/130g.
To find tart rings click here
To find half sphere silicone molds click here
In a food processor, or stand mixer cream butter, sugar, almond meal and salt. Add the egg and vanilla; give a few pulses. Scrap down sides of the bowl as it goes. Add half of the flour; mix to combine and add the other half. Wrap up and chill completely.
Butter pastry rings generously. Flour work surface and work out half of the chilled pastry to soften – the dough should remain cool and supple. Roll out pastry into a ≈ 0.12''/3mm thick sheet. Cut out three 4.25''/10.5cm diameter disks for 3.5''/9cm diameter pastry rings (see link). Chill scraps and roll out the other half and do likewise. Chill scraps and make 2 more tart. Keep disks cool but still malleable. Shape tart shells and freeze. Once ready to bake, line each tart with double layers of microwave-safe plastic wrap or parchment. Fill up with pie weights, beans, rice or cherry pits.
Preheat oven to 350ºF/180ºC. Bake tart shells for 20 min with pie weights and 5 more without or until golden brown. Cool.
Cook sugar, water at 245ºF/118ºC. Toss in the macadamia, salt and vanilla. The mixture will begin to crystalize – Cook until caramelized stirring constantly. Let cool and keep them in a sealed container at room temperature for weeks. Do not refrigerate.
In a food processor blend dry ingredients. Turn oven on to 350ºF/180ºC. Beat egg whites and sugar to stiff peaks on high. Fold in dry ingredients. Spread coconut mixture into a 3/4''/2cm thick sheet on a baking tray lined with a lightly oiled silicone baking mat, or greased parchment paper.
Bake coconut dacquoise for ≈ 25 min. Cool, flip and cut into desired shapes.
Bring up sugar and corn syrup to brown caramel on medium high heat. Turn heat off and add butter, hot cream, salt and vanilla. Turn heat back on and cook caramel to 216ºF/102ºC. Transfer to a container and let cool. Salted caramel can be kept weeks in the refrigerator.
Soak gelatin in cold water to soften and drain. Gently melt milk chocolate and set aside. In a hot frying pan, cook sugar to brown caramel on medium high heat. Turn heat off and deglaze with hot heavy cream. Bring caramel mixture to a boil and transfer into a small saucepan. In a separate bowl, temper yolks with the caramel mixture and return to the saucepan. Cook like a creme Anglaise to 185ºF/85ºC. Add gelatin and pass caramel creme Anglaise through a fine sieve over the melted milk chocolate and mix to combine. Cool mixture to 105ºF/40ºC and fold in whipped cream using a whisk. Fill half sphere silicone mold up to 1.7oz (50/55g) max per serving (see link). Freeze mousse overnight or for up to 3 months. Pop frozen mousse onto a frozen baking tray lined with plastic wrap and frozen cooling rack. Keep mousse frozen until ready to glaze.
*Fondant patissier is also known as pouring fondant or white icing fondant (Not to be confused with the roll fondant used for wedding cakes). A perfect hold and gloss outside, in fridge or in freezer such as eclairs and choux. It can be found online, or through fine bakeries and patisseries. This recipe can be doubled; it is easier to handle. Cook sugar, water and glucose covered for about 3 min after boiling. Remove the lid and cook syrup to 245ºF/118ºC; immediately immerse the bottom of the saucepan in cool water to stop cooking process, wait and lower syrup temperature to 167ºF/75ºC and transfer in the mixing bowl. Let run mixer for about 5 min fitted with the paddle attachment on medium low speed. As it cools down, the syrup gets thicker and whiter – as soon it turns white but still supple; it’s ready. Do not over mix or it will turn pasty. Transfer fondant onto a clean work surface and finish kneading the still hot mixture with the palms of your hands* (fraser) and continue for about 5 min or until it comes together and gets firmer. Wrap up and chill 24 hours before using. Use kitchen cleaning rubber gloves if sensitive to heat. Fondant patissier can be stored months, sealed in container.
Soak gelatin in cold water to soften and drain. Cook fondant to brown caramel on high heat. Turn heat off and pour in hot cream on thin stream. Bring back to boil and cool to 140ºF/60ºC. Add gelatin without adding too much friction to prevent air bubbles to form. Chill overnight before using or for up to a month. Any glaze made with gelatin should be chilled to rest for at least 12 hours before being rewarmed and used. When ready, rewarm caramel glaze to 86ºF/30ºC and glaze frozen mousse. Leftover glaze can be kept frozen for months for later use.
Inside each tart shell, pipe out salted caramel which should not exceed 1/2 oz/15g per tart. Crush some caramelized macadamia and sprinkle over salted caramel; about 15g per tart. Cover with a disk of coconut dacquoise (the diameter should be slightly smaller than the tart shell). Pull the glazed half sphere mousse from the freezer. Heat up quickly the blade of a small offset spatula in hot water, wipe it off and slide under the frozen dome and carefully top each tart. The tiny gap left between the mousse and the seam of the crust can be filled with some craquelin or crushed caramelized macadamia. This pastry must be served thawed. Enjoy this delicacy!