Chocolate & Caramel Bread Tartlet (ปังทาร์ตช็อกโกแลตคาราเมล)

1.For Bread Tart: Roll bread slices with a rolling pin into thin sheet. Use circle cookie cutter to cut the middle of bread out. Brush with butter on both sides and add into a tartlet pan

2.Bake at 170°C for ten minutes.

3.For White Chocolate Caramel. Sprinkle sugar evenly across the bottom of the pan. Heat until melted and add the remaining sugar. Continue to cook until caramelized then add cream. Stir until combined and remove from the heat. Add white chocolate and mix well. Transfer into a piping bag. Fill half of the tart with white chocolate caramel. Store in the fridge.

4.For Chocolate Ganache: Add chocolate and cream into a heatproof bowl. Set the bowl over a pot of hot water. Stir until both ingredients are combined then transfer to a piping bag. Pipe chocolate ganache on top of caramel. Garnish with pecan and leave to set before serve.