For about 20 tartlets.
For sandy paste:
- 250 gr. flour
- 125 gr. butter
- 75 gr. sugar
- 1 whole egg
For the garnish:
- 100 gr. chocolate
- 150 gr. butter
- 100 gr. icing sugar
- 2 egg yolks
- 1 liqueur glass of rum
For the scene:
- 24 walnuts
- 100 gr. chopped nuts
- 12 pieces of sugar for the caramel
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45 à 50 mn. |
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15 mn 180°C.(th.6)/400-425 °F |
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Prepare the dough:
Work the whole egg with sugar, add the flour, you will obtain a granular mixture, very dry, like sand. Incorporate the butter kneading until the dough no longer sticks to fingers. Let stand 30 minutes. in the refrigerator, then spread with a roller and fill molds tarts lightly greased.
Preheat oven to 180 ° C. (th.6). Prick the dough with funds from the teeth of a fork. Bake without leaving brown. Turn out and let cool.
Prepare the garnish:
Please soften chocolate broken into pieces in a water bath. Reduce the butter until creamy, add to icing sugar, egg yolks and rum.
Work well this cream to make it lightly, then add the warm melted chocolate. Put in refrigerator to make it stronger. Then fill the tarts with chocolate cream this smoothing of the surface with the blade of a knife.
Prepare the scene:
Make a clear caramel in a pan with sugar and very little water. Take the walnuts in the caramel, then remove them one by one with a fork and let cool on a sheet of aluminum foil. Place a bead of chopped nuts on the edges of the tarts. Place in center of each tartlet kernels caramelized nuts. Enjoy the day.
French