Macadamia tartelettes with caramel cream

Name: Macadamia tartelettes with caramel cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 125 g Macadamia nuts; 200 g Flour; 225 g Butter; 1 pinch Salt; 275 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 100 g white chocolate; 200 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; Baking paper and dried peas; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

125 g Macadamia nuts
200 g Flour
225 g Butter
1 pinch Salt
275 g Sugar
1 package Vanillin sugar
1 egg (size M)
100 g white chocolate
200 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
Baking paper and dried peas
7-10 Tbsp Cling film

Directions

1
Finely grind 100 g nuts in a universal chopper. Place nuts, flour, 125 g butter in flakes, salt, 75 g sugar, vanillin sugar and egg in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry.
2
Wrap the dough in foil and chill for about 30 minutes. Cut out approx. 10 circles (each approx. 14 cm Ø) from baking paper.
3
Roll out the short pastry on a floured work surface to a thickness of approx. 0.5 cm. Cut out approx. 10 circles (each approx. 12 cm Ø). Knead the dough again and again and roll out again. Line greased and floured Tartelette moulds with lift-off base (approx. 10 cm Ø) with the dough circles, press them down lightly.
4
Prick the bottom several times with a fork. Place baking paper circles on top and fill with dried peas.
5
Bake blind in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Remove the ramekins from the oven, remove baking paper with dried peas. Let the Tartelettes cool down.
6
Chop the chocolate and melt over a warm water bath. Melt 200 g sugar in a saucepan over medium heat until a light caramel is formed. Add cream and bring to the boil. Simmer at low heat for about 10 minutes until the caramel has dissolved.
7
Add the chocolate and 100 g butter, bring to the boil while stirring. Remove from the heat and allow to cool slightly. Carefully remove the short pastry tartlets from the moulds. Fill with caramel cream and chill for about 1 hour.
8
Chop 25 g macadamia nuts. Sprinkle Tartelettes with nuts and dust with icing sugar. Serve with vanilla ice cream.