English
Deutsch
Français
These Caramel Salted Butter Tartlets with Chocolate Ganache and this nutty flavor are a feast of gourmandise.
12 Tartlets
| Salted Butter Crisp dough (1 hour before using) 100 g complete spelled flour (or wholemeal) 50 g whole almonds milled 1/2 teaspoon baking powder 50 g brown sugar 1 tbspoon vanilla sugar 1 pinch salt |
Mix the flour, the ground almonds, the baking powder, the brown sugar, the vanilla sugar and a pinch of salt. |
| 100 g soft salted butter One half of a beaten egg |
Add the soft butter and half of a beaten egg. Knead the dough into the hands until it becomes crumbly. Work it until the dough gets a homogenious ball. Keep it in the fridge at least 1 hour before use. |
| Prep / 10 min Rest in fridge / 1 h |
|
| The tartlet bottoms | Remove the dough from refrigerator. |
| 20g soft butter for greasing the molds (6.5 cm cm diameter, 1.2 cm height) | Butter the small molds. |
| the salted butter crisp dough a bit of flour for the workplan |
Sprinkle the working surface and the rolling pin with flour. |
| Cut out pieces of dough to roll it step by step on a thickness of 2 mm. | |
| Cut discs from 6.5 cm (size of molds). Place them in the small molds carefully. Still they should stick well to the mold. | |
| Using a fork, prick the the tartlet dough. | |
| Keep the molds with the dough in the fridge during 1 hour before cooking. | |
| Preheat the oven at 180 ° C. | |
| Prep / 10 min Rest in fridge / 1h 180°C / 10 min |
Remove the molds from the fridge, and bake them for 10 minutes at temperature, until the edges become brown. |
| Cream Caramel with Salted Butter 150 g caster sugar |
In a pan, heat the caster sugar over low heat, stir with a wooden spoon, let the sugar become brown, then caramelize it until obtaining a nice caramel color. |
| 20 cl fresh cream (creme fresh liquid) | While stirring, carefully pour the fesh cream to it. Pay attention the liquid may extrude! |
| 75 g salted butter | When the caramel is homogeneous, remove from heat, then add the salted butter. Chill. |
| Prep / 10 min Low heat / 10 min |
|
| Chocolate Ganache 200g dark chocolate (60% cocoa) 90 ml fresh cream (creme fresh liquid) |
Put the chocolate and the fresh cream in double-boiler over medium heat. Let it melt while stirring. |
| 20 g butter | When the chocolate is melted, remove from the heat and add the butter until complete absorbtion. |
| Prep / 10 min Medium heat / 10 min |
|
| The filling of tartlets The tartlets bottoms The Cream Caramel with Salted Butter |
Fill the tartlet bottoms with the Caramel Cream salted butter (about 1 generous teaspoon for each tartlet buttom) |
| Prep / 5 min Rest in fridge / 30 min |
Let the tartlets chill in the fridge for 30 min so that the cream caramel hardens. |
| The chocolate ganache | Take the tartlet bottoms out of the fridge. Cover with chocolate ganache using a spatula, (1 mm thick). |
| 1/2 walnut ( 1 / tartlet) | Garnish with a half of a walnut. |
| Prep / 50 min Rest in fridge / at least 30 min |
And again, let them chill at least 30 minutes in the fridge, so that the ganache cools down. |
| Remove from the fridge 20 minutes before serving. When the tartlets are ready, it’s better to keep them on ambiant temperature to keep the crunchy of the bottom. |
