Go Back

Mini Caramel Chocolate Nut Tarts

4.97 de 29 votes
These delightful mini-tarts combine a buttery Breton shortbread base with rich caramel, smooth chocolate, and a topping of dried fruit. Their crumbly texture and harmonious flavors make them a perfect indulgence for any occasion.
PRINT PIN SAVE
Course: Cakes, Snack, tart
Cuisine: French
Author: Rachida

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

PREPARATION

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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!