Tartelets with caramel nuts

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut 100 g butter into pieces. Put icing sugar, butter, egg yolk and flour in a bowl and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes. Coarsely chop the nuts. Roast in a pan without fat, remove. Grease 9 Tartelettes (8 cm Ø) with lift-off base.

2. 2

   Roll out dough 2-3 mm thin on a floured work surface and cut out circles (approx. 11 cm Ø). Line the ramekins with these and cut off any protruding edges. Knead the remaining dough, roll out again and cut out a total of 9 circles. Prick the dough several times with a fork. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until golden brown. Remove the tartlets from the oven, let them cool down briefly, then remove them from the pan and let them cool down on a cake rack. Roughly chop the chocolate and melt in a bowl over a warm water bath. Spread a thin layer of chocolate coating on the tartelettes. Melt the sugar. Stir in 3 teaspoons of butter until everything has combined. Deglaze with cream and simmer while stirring until you get a smooth caramel. Stir in nuts and almonds and spread into the tartlets.

3. 3

   Roughly chop the chocolate and melt in a bowl over a warm water bath. Spread a thin layer of chocolate coating on the tartelettes. Melt the sugar. Stir in 3 teaspoons of butter until everything has combined. Deglaze with cream and simmer while stirring until you get a smooth caramel. Stir in nuts and almonds and spread into the tartlets. Cool for 30-45 minutes and let dry. In the meantime, heat the remaining chocolate again (if it was already firm) and drizzle it with a teaspoon in strips over the Tartelettes

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
490 kcal

CARBS
43 g

FATS
33 g

PROTEINS
7 g