Cakes and Tart
12 Tartlets diam 7.5cm
Medium
INGREDIENTS
An original recipe by Chef Guillaume Roesz
Almond Shortcrust
- 250g all-purpose flour
- 95g confectioners’ sugar
- 30g almond flour
- 2g salt
- 125g European style butter
- 50g eggs
Caramel with Nuts
- 150g sugar
- 300g heavy cream
- 60g European style butter
- 170g Jivara 40% milk chocolate
- 40g walnuts
- 40g pecans
- 40g hazelnuts
- 40g pistachios
- 40g peanuts
*Chef’s note: *You can use any nuts you want.
INSTRUCTIONS
Viennois Coffee Biscuits:
- Mix the yolks, whole eggs and 85g of sugar with an electric mixer.
- Whip up the egg whites with the remaining 25g of sugar.
- Mix the whipped egg whites with the first mixture and add the sifted flour.
- Weigh 360g of the mixture and spread out with an angled spatula on a 30 x 40 cm baking sheet. Sprinkle over the coffee powder.
- Bake at 230°C (446°F) for about 6 to 7 minutes.
Almond Shortcrust
- Mix the powdered ingredients with the cold, cubed butter.
- As soon as the mixture is completely smooth, add the cold eggs.
- As soon as you obtain an even dough, stop mixing.
- Store in the refrigerator or spread out immediately.
- Bake at 300°F (150°C).
Caramel with Nuts
- Make a dry caramel with the sugar. Once reached the desired caramel color deglaze with the hot cream.
- Add the butter in the caramel and then let it cool down to 158-167°F (70-75°C).
- Gradually pour the hot liquid over the Jivara 40% milk chocolatestirring in the center with a rubber spatula in order to get a smooth, shiny and elastic texture, sign of a well started emulsion. Keep the texture to the end of mixing.
- Add the roasted nuts.
ASSEMBLY & FINISHING
Top of Form
- Once the tartlet shells are baked apply some cocoa butter in.
- When the caramel well coats the nuts (at about 77-82°F 25-28°C) fill the tartlets shells with about 70g of caramel with nuts.
- Let the caramel set.
- Sparkle some fleur de sel on each tartlets.
*Chef’s note: The tart must be stored at room temperature.
What is Jivara 40% milk chocolate?
Jivara 40% is a premium Valrhona milk chocolate known for its smooth texture and balanced notes of cocoa, malt, and vanilla.
Can I use different nuts in this recipe?
Yes. You can customize the tartlets with your favorite nuts, such as almonds, macadamias, cashews, or Brazil nuts.
Why should the caramel cool before filling the tart shells?
Allowing the caramel to cool slightly helps it coat the nuts properly and prevents damage to the tart shells.
What is the purpose of the fleur de sel topping?
Fleur de sel enhances the caramel and chocolate flavors while adding a subtle contrast to the sweetness.
Can I make the tartlet shells ahead of time?
Yes. The baked tartlet shells can be prepared a day or two in advance and stored in an airtight container.
How should the tartlets be stored?
These tartlets are best stored at room temperature, as recommended by the chef, to maintain the ideal caramel texture.
Can I prepare the caramel filling in advance?
Yes. The caramel can be made ahead and gently rewarmed if needed before filling the tartlet shells.
