An original recipe by Chef Guillaume Roesz
Category: Cakes and Tarts
Makes 12 Tartlets diam 7.5cm
Difficulty: Medium


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.



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.




    • 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.