These mini tartlets are made from Breton shortbread, filled with salted butter caramel, and topped with a crunchy chocolate layer. Perfect bite-sized treats that disappear in an instant at snack time. French pastry chef Christophe Michalak calls them Mini Caramel Chocolate Nut Tarts, “Krumchy.”
Krumchy chocolate caramel
These little tarts made from Breton chocolate and caramel shortcrust pastry, which chef Christophe Michalak calls Krumchy, are absolutely delicious and, above all, very easy to make. The perfect balance between the crunchiness of the pastry, the sweetness of the caramel and the intensity of the chocolate makes them a real delicacy.
Have you ever wondered why chef Christophe Michalak called these little bites “Krumchy”?
After tasting one of these mini-tartelettes, I think he wanted to sum up in a single word the exquisite sensation of the three textures mingling in the mouth.
Indeed,in a single bite of Krumchy, you’ll find : The crunchiness of roasted dried fruit and Breton shortbread, the melt-in-your-mouth goodness of salted butter caramel, and the crunch of a thin layer of chocolate!
This irresistible little delicacy can be found in the chef’s Paris boutique.
The recipe is so simple that you can easily recreate these Krumchy at home.
What you’ll like about this recipe :
Table of Contents
No need to roll out the dough: Once you’ve prepared the shortbread dough, just form small balls and put them in silicone moulds.
Easy to garnish: After baking, dig a small hole in the dough to add a gourmet topping, such as salted butter caramel. For even more flavour, add a pinch of fleur de sel.
A delicious base: This recipe uses Breton shortbread dough, rich in butter and deliciously crumbly, with an irresistibly soft texture.
A real pleasure to prepare and enjoy!
The krumchy recipe on video
Ingredients:
NB: Find the printable recipe card at the end of the article.
For 26 mini chocolate and caramel tarts
Silikomart financier mould, 5 x 1.5 cm (2×0.6 in )(reference SF044)
Breton shortbread bases :
- 240 g (8.5 oz) flour
- 180 g (6.5 oz) butter
- 140 g (5 oz) sugar
- 4 egg yolks
- 1 sachet baking powder ( 7 g )
- 1 vanilla sugar bag (0.35 oz)
- 1 pinch salt
Salted butter caramel :
- 200 ml (7 oz) liquid cream
- 300 g (10.5 oz) sugar
- 75 g (2.7 oz )butter or semi-salted butter, but do not add salt
- a pinch of salt or a little more to taste if using salt-free butter
For the decor :
- 200 g (7 oz) dark or milk chocolate to taste.
- 100 g (3.5 oz) hazelnuts, roasted at 180°C (360 °F) for about ten minutes
- pecans or walnuts
Preparation steps :
Make the salted butter caramel :
1. Put the sugar in an aluminum pan and heat over medium heat. Let the sugar melt and caramelize without stirring. Lightly shake the pan from time to time.
2. Once most of the sugar has melted, gently stir with a spoon to melt the last crystals.
3. When the caramel is almost ready, bring the cream to the boil. Remove the caramel pan from the heat and drizzle in the hot cream, stirring constantly.
Be careful, as the mixture may splash or rise quickly !
4. Once the cream is well integrated, add the chopped butter and mix.
5. Return the pan to a low heat and boil for a few moments, until the caramel thickens slightly and coats the back of a spoon.
6. Remove from heat and let cool before use.
Breton shortbread :
1. Preheat oven to 180°C (360°F).
2. Mix the flour, vanilla sugar, baking powder, pinch of salt, sugar and soft butter in a bowl. Sand the mixture with your fingers until you obtain a sandy texture.
3. Add the egg yolks and gather the dough into a ball without kneading. To homogenize, fold it twice against the work surface, then gather into a ball.
4. Shape small balls of dough, flatten them slightly to the diameter of the silicone moulds, and place them in the moulds.
5. Flatten the surface well and, if necessary, even out with the back of a small, slightly damp spoon.
6. Bake for about 10 minutes, until golden brown.
7. As soon as they come out of the oven, while they are still warm and malleable, make a hollow in the center of each tartlet. Use your thumb or a clean cork.
8. Fill the hollows with caramel using a piping bag or a freezer bag for greater precision.
8. Unmould the tartlets and leave to cool on a wire rack.
Your Krumchy are ready to be decorated or eaten as they are!
How to decorate your Krumchy mini tarts?
You have 3 options:
1: Cover the entire top with chocolate
1. Melt chocolate in a bain-marie until smooth.
2. Place a teaspoon of melted chocolate in the center of each tartlet.
3. Gently spread with the back of a spoon, using circular movements so the chocolate reaches the edges.
4. Tap the tartlet lightly on the table to smooth the chocolate if a small point remains visible.
5. Add the finishing touch with crushed toasted hazelnuts for a crunchy, elegant finish.
2. Cover just the hollow with chocolate:
Add 1/2 teaspoon of melted chocolate to cover the hollow containing the caramel.
Add a toasted hazelnut to the center for the perfect finish.
3. Do not cover with chocolate:
Fill the hollows containing the caramel with walnut kernels for a more rustic, crunchy version.
These 3 variations add a different, but equally delicious, touch to your tarts.
Tips of storage :
To preserve their full flavor and texture, store your Krumchy in an airtight tin at room temperature, away from moisture. They keep perfectly well for up to 4 or 5 days.
If you live in a warm climate, you can store them in the refrigerator, but remember to take them out a few minutes before tasting to restore their optimal texture.
These small bites also freeze very well (without filling). You can prepare them in advance and garnish them just before serving.
Mini Caramel Chocolate Nut Tarts
Ingredients :
- Silikomart financier mould 5 x 1.5 cm (2×0.6 in )(reference SF044)
Breton shortbread bases :
- 240 g (8.5 oz) flour
- 180 g (6.5 oz) butter
- 140 g (5 oz) sugar
- 4 egg yolks
- 1 sachet baking powder (7 g)
- 1 vanilla sugar bag (0.35 oz)
- 1 pinch salt
Salted butter caramel:
- 200 ml (7 oz) heavy cream
- 300 g (10.5 oz) sugar
- 75 g (2.7 oz ) butter or semi-salted butter, but do not add salt
- a pinch of salt or a little more to taste if using salt-free butter
For the decor:
- 200 g (7 oz ) dark or milk chocolate to taste.
- 100 g (3.5 oz) hazelnuts, roasted at 180°C (360 °F) for about ten minutes
- pecans or walnuts
Instructions :
Salted butter caramel
- Put the sugar in an aluminum pan and heat over medium heat. Let the sugar melt and caramelize without stirring. Lightly shake the pan from time to time.
- Once most of the sugar has melted, gently stir with a spoon to melt the last crystals.
- When the caramel is almost ready, bring the cream to the boil. Remove the caramel pan from the heat and drizzle in the hot cream, stirring constantly.
- Be careful, as the mixture may splash or rise quickly !
- Once the cream is well integrated, add the chopped butter and mix.
- Return the pan to a low heat and boil for a few moments, until the caramel thickens slightly and coats the back of a spoon.
- Remove from heat and let cool before use.
Breton shortbread :
- Preheat oven to 180°C (360°F).
- Mix the flour, vanilla sugar, baking powder, pinch of salt, sugar and soft butter in a bowl. Sand the mixture with your fingers until you obtain a sandy texture.
- Add the egg yolks and gather the dough into a ball without kneading. To homogenize, fold it twice against the work surface, then gather into a ball.
- Shape small balls of dough, flatten them slightly to the diameter of the silicone moulds, and place them in the moulds.
- Flatten the surface well and, if necessary, even out with the back of a small, slightly damp spoon.
- Bake for about 10 minutes, until golden brown.
- As soon as they come out of the oven, while they are still warm and malleable, make a hollow in the center of each tartlet. Use your thumb or a clean cork.
- Fill the hollows with caramel using a piping bag or a freezer bag for greater precision.
- Unmould the tartlets and leave to cool on a wire rack.
- Your Krumchy are ready to be decorated or eaten as they are!
- How to decorate your Krumchy mini tarts?
- You have 3 options :
- 1 . Cover the entire top with chocolate
- Melt the chocolate in a double boiler until smooth.
- Place a teaspoon of melted chocolate in the center of each tartlet.
- Gently spread with the back of a spoon, using circular movements so the chocolate reaches the edges.
- Tap the tartlet lightly on the table to smooth the chocolate if a small point remains visible.
- Add the finishing touch with crushed toasted hazelnuts for a crunchy, elegant finish.
- 2. Cover just the hollow with chocolate :
- Add 1/2 teaspoon of melted chocolate to cover the hollow containing the caramel.
- Add a toasted hazelnut to the center for the perfect finish.
- 3. Do not cover with chocolate :
- Fill the hollows containing the caramel with walnut kernels for a more rustic, crunchy version.
- These 3 variations add a different, but equally delicious, touch to your tarts.
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