Antonio Bachour: Chocolate Caramel Pudding Tarts (Metric)

Chocolate Pastry Dough

• 340 g all purpose white flour, plus extra to dust
• 140 g icing sugar
• 60 g almond flour
• 30 g cocoa powder, unsweetened, Dutch-processed
• ⅛ tsp salt
• 170 g butter, unsalted, diced, chilled
• 2 eggs, large

Chocolate Pudding Filling

• 155 g Valrhona chocolate, dark chocolate 70% (see Tip)
  or 155 g dark chocolate 70%, high quality chips or chunks
• 200 g whole milk
• 45 g sugar
• 2 tbsp cornstarch
• 2 egg yolks, from large eggs
• 60 g butter, unsalted, in pieces

Caramel Filling

• 155 g sugar
• 130 g butter, unsalted, cold in 1 cube
• 1030 g water, divided
• 1 tsp lemon juice
• 1 pinch salt
• 150 g whipping cream

Rolling and Assembly

• mango, ripe, thinly sliced, to garnish