Sweet 60 Tart Salty Caramel


  • 5000 g Credi Cake Choco Extra Dark 100%
  • 1750 g Rapeseed oil 35%
  • 1500 g Whole Egg 30%
  • 1125 g Water approx. 22.5%


  • 750 g Bakestable white chocolate chunks 15%
  • 750 g Caramel cubes 15%

Decoration 1:

  • Crème Dell Artigiano Bianco (Callebaut)
  • Caramel fill (Callebaut)

Decoration 2:

  • White chocolateshavings (Callebaut)
  • Seasalt flakes
  • Salty caramel crispearls (Callebaut)

Working method

  • Mix all ingredients together in three minutes first gear. Scrap mixing bowl and then turn 2 minutes in second gear. Immediately thereafter stir in the filling
  • Scale: approx. 500 grams batter into a baking tin with a diameter of 20 centimeters
  • Baking: Approx. 30 minutes at 160ºC
  • 1) Drain after cooling down the chocolatecake with Crème D'ell Artigiano Bianco and make stripes on the cake with caramel like on the picture shown
  • 2) Decorate further with seasalt flakes, white chocolateshavings and Salty Caramel Crispearls Decorate the cake before the Creme D'ell Artigiano Bianco is fully cured, so the decoration adheres well
This tart was developed in collaboration with Callebaut raw materials and decorations Article numbers: CEF-CC-CARAMEL-W97 Gezouten Caramel Crispearls (Callebaut) V00-OH35-ITWNV-T06 Crème D'ell Artigiano Bianco (Callebaut) 085626501250 Credin Cake Choco Extra Dark (Sonneveld)