Recipes
Chocolate and walnut tartlets
4 pers.
20 min
26 min
30 min
![Chocolate and walnut tartlets](/sites/default/files/styles/video_cover/public/recipe/2022-05/tartelettes_chocolat-paysan-breton_credits-photo-maiacha_bd_2019_1240x780.jpg.webp?itok=rZQzjT8j)
Ingredients for :
4
people
For the pastry dough :
![Flour](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_83939141.jpg.webp?itok=mE71FSo5)
125
g
Flour
![Brown sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_277362808.jpg.webp?itok=cKLX8BhV)
30
g
Brown sugar
![Almond powder](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_254841215_1.jpg.webp?itok=FCmjDylt)
50
g
Almond powder
![Egg](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_232982447_1.jpg.webp?itok=HD9YUqrD)
1
Unit
Egg
For the garnish:
![Thick Crème Fraîche](/sites/default/files/styles/ingredient/public/product/2021-11/3412290001822-Creme-fraiche-PB-45cl-face-3D.png.webp?itok=2dBNYFsC)
![Dark chocolate](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_265108128_0.jpg.webp?itok=-DvoVvGK)
75
g
Dark chocolates
![Egg](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_232982447_1.jpg.webp?itok=HD9YUqrD)
2
Units
Eggs
![Almond powder](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_254841215_1.jpg.webp?itok=FCmjDylt)
50
g
Almond powder
![Brown sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_277362808.jpg.webp?itok=cKLX8BhV)
20
g
Brown sugar
![Almond](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_165454649.jpg.webp?itok=S34qBy8M)
15
g
Almonds
![Hazelnut](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_176076186.jpg.webp?itok=vtuMUtBm)
15
g
Hazelnuts
![Pecan nut](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_52894190.jpg.webp?itok=JrsE3e70)
15
g
Pecan nuts
Method :
- Preheat oven to 180°C. Mix the flour, 30g sugar and 50g almond powder. Cut the butter into small pieces and crumble into the bowl with your fingertips. Add 1 egg, form a ball and spread into the tart cases.
- Leave to rest in the fridge for 30 min, then bake for 13 min at 180°C.
- Melt the chocolate with the cream in a double boiler. Allow to cool, then add 50g of almond powder, 20g of sugar and 2 eggs.
- Coarsely mix the almonds, hazelnuts and pecans. Add ¾ to the mixture and mix well.
- Pour the chocolate mixture into the tarts and sprinkle with the crushed dried fruit. Bake for 13 min at 180°C. Let cool before serving.
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