Antonio Bachour: Chocolate Caramel Pudding Tarts

Chocolate Pastry Dough

• 12 oz all-purpose flour, plus extra to dust
• 5 oz confectioners sugar
• 2 oz almond flour
• 1 oz Dutch-processed cocoa powder
• ⅛ tsp salt
• 6 oz unsalted butter, diced, chilled
• 2 large eggs

Chocolate Pudding Filling

• 5 ½ oz Valrhona chocolate, dark chocolate 70% (see Tip)
  or 5 ½ oz dark chocolate 70%, high quality chips or chunks
• 7 oz whole milk
• 1 ½ oz sugar
• 2 tbsp cornstarch
• 2 egg yolks, from large eggs
• 2 oz unsalted butter, in pieces

Caramel Filling

• 5 ½ oz sugar
• 4 ½ oz unsalted butter, cold in 1 cube
• 36 oz water, divided
• 1 tsp lemon juice
• 1 pinch salt
• 5 oz whipping cream

Rolling and Assembly

• ripe mango, thinly sliced, to garnish