Servings: Makes 8 individual tartlets.
3 Recipes steps
1 COCOA SHORTCRUST PASTRY
170 g Butter
2 g Fine salt
90 g Icing sugar
30 g Finely ground almonds
50 g Egg
210 g Strong flour or wholemeal flour
25 g COCOA POWDER
Blend together the almond flour, confectioner’s sugar, COCOA POWDER, salt and flour.
Sift the mixture, then add the cold butter until crumbs have formed.
Add the egg.
As soon as you obtain an even dough, stop mixing.
Store for 1 to 2 hours in the refrigerator before rolling out to a thickness of 3mm and using it to line 7.5cm tartlet moulds.
Bake in a fan-assisted oven at 310°F (150°C) for 20 minutes.
2 NUTTY CARAMEL WITH MILLOT 74% CHOCOLATE
40 g Whipping cream 35%
70 g Caster sugar
30 g Butter
45 g MILLOT 74%
70 g Salted peanuts
70 g Hazelnuts
Use the sugar to make a dry caramel.
Deglaze with the salted butter and gradually combine the hot cream. Bring back to a boil, checking that all the sugar has melted.
Leave it to cool until it is lukewarm, then split it into 3 batches and combine these one by one with the melted MILLOT 74% chocolate.
Blend using a hand blender until the texture is perfectly smooth.
Add the roughly chopped nuts.
3 MILLOT 74% CHOCOLATE WHIPPED GANACHE
90 g Whipping cream 35%
10 g Acacia honey
75 g MILLOT 74%
165 g Whipping cream 35%
Heat the 90g of cream with the honey and glucose.
Split the hot cream into 3 batches and combine them one by one with the melted MILLOT 74% chocolate, stirring vigorously with a spatula.
Mix using a hand blender. Add the 165g of cold cream to the ganache.
Leave to set in the refrigerator for at least 3 hours, preferably overnight.
Once they have been baked, set aside the tart cases for the time being. Pour 50g of nutty MILLOT 74%
chocolate caramel into each tart as soon as you have made it. Leave to sit in the refrigerator for at least
1 hour. Once it has rested for 3 hours in the refrigerator, whisk the MILLOT 74% chocolate ganache until it
has a very light mousse texture. Pipe the whipped ganache into each tartlet using a piping bag and nozzle.