Walnut, Chocolate and Salted Butter Caramel Tartlets
A delightful blend of rich chocolate, sweet caramel, and crunchy nuts in a crisp pastry. Made with Grenoble and Périgord AOP walnuts, these tartlets promise a top-quality dessert that will have you craving each indulgent bite!
💡 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.
What you need to know about French Grenoble and Périgord Walnuts
These little tartlets are the epitome of French decadence, combining dark chocolate’s smoothness with buttery caramel and walnut crunch in a crispy pastry case. Made with Grenoble and Périgord AOP walnuts, each tartlet brings out the nutty depths of the finest French walnuts. The result? A sophisticated and moreish dessert from start to finish.
Grenoble and Périgord walnuts are famous worldwide for their earthy flavour and the care that goes into growing them. Grown in the sun-kissed orchards of southern France, these walnuts have AOP status, a guarantee of their unique flavour and origin. This heritage translates into a nutty complexity that’s unlike any other, and a very French character in every tartlet. So as you eat the chocolate and caramel, let the Frenchness of these walnuts complete every bite with their flavour and crunch.
Preparation time
Ingredients For
-
For the walnut pastry (for 6 tartlets each approx. 10 cm in diameter)
-
120 g
-
-
-
0.50 tsp
-
125 g
-
x 1
-
For the garnish
-
60 g
-
-
200 g
-
150 ml
-
15 g
Preparation
1
Preheat your oven to 175°C. Grease 4 tartlet moulds with butter.
2
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.
3
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.
4
Leave to cool completely before garnishing. Meanwhile, prepare the garnish.
5
Prepare the ganache by heating the cream and pouring it over the melted chocolate, then emulsify. Add the butter and mix gently.
6
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.