Food and wine pairings

Laurent’s All-Chocolate Table

Double Salted Caramel Tart

Double Salted Caramel Tart

For 8-12 people


60 min


30 min


A nice, subtly sweet pairing! A Graves white wine with its buttery, toasty notes provides lightness and harmony to this caramel pie.


A more assertive pairing with a Cabernet Sauvignon-dominant Saint-Julien wine that gives the pairing a tonic effect. The creaminess of the pie will coat the tannins in the wine as it reveals the caramel's grilled, toasty notes!


150g of unsalted butter (room temperature)
250g of pastry flour (T45)
1 whole egg
20g of ground almonds
47g of icing sugar

Salted-Butter Caramel with Mascarpone:
180g of caster sugar
230g of whole single cream
1 large pinch of fleur de sel
100g of unsalted butter
350g of mascarpone cheese
1/2 glass of water

Salted-Butter Caramel with Milk Chocolate:
120g of caster sugar
40g of water
255g of single cream
30g of milk chocolate


Crust: (Preferably prepared the evening before) Combine flour, ground almonds, and icing sugar in a mixing bowl. Put the mixture on a flat surface, making a well with the edges. Inside it, mix the egg and butter in small bits until paste-like. Roll into a ball, wrap in cling film and refrigerate for 12 hours. Baking: preheat oven to 180°C. After 12-hour of refrigeration, roll out the crust rather thinly, then place it in small moulds or one large pie tin to form the crust. Bake for 20 minutes. The crust(s) should come out golden brown. Set aside to cool.

Salted-Butter Caramel with Mascarpone: In a pan, heat the cream to a boil. Set aside. In a frying pan on low heat, combine half a glass of water with the caster sugar. Stir regularly so the sugar doesn't stick or burn. When the caramel forms and turns brown, fold in the previously boiled cream, followed by the fleur de sel, bits of butter, and the mascarpone. Using a small ladle, place the first caramel filling in the pie crust(s) thick enough (3/4 full) to provide taste. Leave room for the second caramel filling. Refrigerate. Salted-Butter Caramel with Milk Chocolate: Repeat the same instructions as above to make the caramel. When the caramel browns, fold in the milk chocolate. Take the pie(s) out of the refrigerator, then fill the remaining 1/4 of the tins. Refrigerate again for 3 hours. Prior to serving, take the pie(s) out of the refrigerator and allow the small pies to sit for 15 minutes, the large pie for 30 minutes.

Laurent Favre-Mot

Although Laurent Favre-Mot's offbeat universe may catch you off guard at first, it will amaze you once you've tried his original and yummy pastries. The subtle combinations of his creations are bewitching. Chocolate lovers, take note!

See his page