55 min

Walnut, Chocolate and Salted Butter Caramel Tartlets

Name: Walnut, Chocolate and Salted Butter Caramel Tartlets
Prep time: 55 min
Yield: 4
Ingredients: 120.00 g French flour; 150.00 g Grenoble Walnuts and Périgord Walnuts PDO; 50.00 g Guadeloupe Cane Sugar; 0.50 tsp Salt; 125.00 g Unsalted French butter (cold, cubed); x 1.00 Egg yolk; 60.00 g Salted butter caramel; 24.00 kernels Grenoble Walnuts and Périgord Walnuts PDO; 200.00 g Dark chocolate; 150.00 ml WHipping cream (30% fat); 15.00 g French butter

In partnership with Fruit and Veg from France

A harmonious combination of rich chocolate, sweet caramel and crunchy nuts in a crisp pastry. Grenoble and Périgord AOP walnuts ensure a top-quality dessert that will make you long to sink your teeth into these tartlets!

💡 Tip: How to open walnuts without a nutcracker and without breaking the kernel

Place the walnut on a chopping board on a flat surface.
Hold the walnut firmly in one hand and use the oyster knife in your other hand to locate the weakest point in the walnut shell.
Use the tip of the knife to apply controlled pressure to this weak spot and twist the knife slightly to help split the shell.
Once the shell has been sufficiently split, use the knife to separate the two halves of the walnut.

Preparation time

55 min

Ingredients For

For the walnut pastry (for 6 tartlets each approx. 10 cm in diameter)
French flour 120 g
Grenoble Walnuts and Périgord Walnuts PDO

150 g See the article
Sweet products

Guadeloupe Cane Sugar

50 g See the article
Salt 0.50 tsp
Unsalted French butter (cold, cubed) 125 g
Egg yolk x 1
For the garnish
Salted butter caramel 60 g
Grenoble Walnuts and Périgord Walnuts PDO

24 kernels See the article
Dark chocolate 200 g
WHipping cream (30% fat) 150 ml
French butter 15 g

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Preparation

Preheat your oven to 175°C. Grease 4 tartlet moulds with butter.

Pulse the nuts in a food processor until finely ground. Then, mix them with the flour, sugar and salt. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the dry mixture until it has the texture of large crumbs. Incorporate the lightly beaten egg yolk into the mixture and mix until a dough forms.

Press the dough evenly into the tartlet moulds and prick the bottom of the crust with a fork. Bake for around 15 minutes, or until lightly browned.

Leave to cool completely before garnishing. Meanwhile, prepare the garnish.

Prepare the ganache by heating the cream and pouring it over the melted chocolate, then emulsify. Add the butter and mix gently.

Pour a tablespoon of caramel into each tartlet, then pour in the chocolate ganache. Garnish the nuts over the entire surface. Leave to cool for at least 2 hours before serving.