Walnut, Chocolate and Salted Butter Caramel Tartlets | Taste France Magazine
A delightful blend of rich chocolate, sweet caramel, and crunchy nuts in a crisp pastry. Made with Grenoble and Périgord AOP walnuts, these tartlets promise a top-quality dessert that will have you...
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Cooking tools:
- Cutting board
- Oyster knife
- Food processor
- Pastry cutter
- Tartlet mould
- Oven
- Fork
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Kitchen scale
- Measuring cup
- Measuring spoon
- Pastry brush
- Chef's knife
- Plate
Ingredients
- 120 g French flour
- 150 g Grenoble Walnuts and Périgord Walnuts PDO
- 50 g Guadeloupe Cane Sugar
- 1/2 tsp Salt
- 125 g Unsalted French butter (cold, cubed)
- x 1.00 Egg yolk
- 60 g Salted Butter Caramel
- 24 kernels Grenoble Walnuts and Périgord Walnuts PDO
- 200 g Dark chocolate
- 150 ml Whipping cream (30% fat)
- 15 g French butter
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