Ingredients
  • 150g de mélange 4 Graines Grillées Daco Bello
  • 150g de chocolat au lait
  • 125g de sucre
  • 40g d’amandes effilées Daco Bello + une grosse poignée
  • 100g de crème liquide
  • 30g de beurre demi-sel
  • 1 pâte sablée
  • Un peu d’eau

Cut circles out of your shortbread dough then fill your previously buttered and floured tartlet molds.

Prick with a fork and place the tartlets in the fridge for 30 minutes .

Then bake for 15 to 20 minutes in an oven preheated to 175°C (the edges should be golden brown).

Let them cool well.

Place for caramel: in a saucepan, melt the powdered sugar with a little water.

When your mixture turns light brown, slowly add the hot liquid cream while mixing.

Remove from the heat, add the salted butter and mix again with a wooden spoon.

Then add the mixture of 4 toasted seeds and mix to coat with caramel.

You can fill the tartlets ¾ full with your Roasted Seeds/caramel mixture.

Place the tartlets in the fridge for at least 1 hour .

Melt the milk chocolate in a bain-marie then cover your tartlets with the chocolate.

Add some Daco Bello flaked almonds on top.

Place in the fridge for 30 minutes and enjoy!