Dried fruit tartlet - caramel
- 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!
