For approx 20 small tarts.
For the dough sanded:
- 250 gr. flour
- 125 gr. butter
- 75 gr. sugar
- 1 egg
For filling:
- 100 gr. chocolate
- 100 gr. icing sugar
- 150 gr.de butter
- 2 egg yolks
- 5 cl. rum
For the decoration:
- 100 gr. chopped nuts
- 24 walnuts
- 12 mrceaux sugar
- 5 cl. water
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45 mn. env. + 3 h. de repos |
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15 mn 190°C.(th.6/7)/400-425 °F |
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- Preheat oven to 190 ° C. (th.6 / 7).
- In terms of work, pour the flour. Drop over the butter cut into pieces and the sugar. Work fingertips until sand.
Then put in a pile, and dig a well in the palm to break an egg, add sand to the paste. Fresh dough and let stand for 3 h.
Then spread the paste over 2 mm. thick, puncture-and cut the pieces with cookie cutter. Sprinkle baking tarts and buttered Bake for 12 to 15 minutes.
- Melt the chocolate broken in pieces on a water bath. Soften butter in the ointment. Add the sugar, egg yolks and rum.
Work the mixture to make it light before you add the warm melted chocolate. Put in refrigerator to solidify the cream.
- In a small saucepan over low heat, cook the sugar cubes soaked with a little water while stirring until dissolved. Raise the levels of heat and let brown. Take the walnuts in the caramel, when coated remove them one by one and let them cool on parchment paper.
Sprinkle the tarts and the edges have a cord of chopped nuts. Decorate the center of a caramelized walnuts.
French