Hazelnut Caramel Tartlets: Shortcrust Shells with Frangipane & Salted Caramel Nuts

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder + coconut oil mimics texture with fewer calories

Prepare short crust pastry tartlet shells shaped like small baskets.

For frangipane, use pommade butter (softened to 14-16°C), sugar, eggs, and a blend of hazelnut and almond flour.

Beat the butter and sugar together until creamy.

Add eggs and mix until combined.

Add nut flour and mix again to create a nut cream.

Chill the frangipane for at least 30 minutes to 1 hour before using.

Fill the bottom of the tartlet shells with frangipane using a pastry bag, filling about 1/3 of the height of the shell.

Bake the tartlet shells until half done, until they are pale and have set but not fully baked.

Bake the tartlets with frangipane at the same temperature for about 12 more minutes until the frangipane is matte and firm, and the shells are golden brown.

For the caramel, combine heavy cream and butter and heat until hot but not boiling.

In a saucepan, combine glucose syrup and part of the sugar, shaking gently to mix.

Once the sugar begins to melt and caramel color appears, incorporate the remaining sugar in small portions until fully melted.

Bring the caramel to a bright amber shade at 175-180°C, ensuring no sugar crystals remain.

Pour about 1/3 of the hot cream into the caramel and let it disperse without stirring.

Add the remaining cream and stir gently over low heat until fully combined.

Remove from heat and add cardamom if desired.

Pour the caramel over the prepared nuts, add salt, and stir quickly to coat the nuts before the caramel thickens.

Fill the tartlets with the nut and caramel mixture using a teaspoon, enough for eight tartlet shells.

Optionally, create decorative handles from dough and attach them with caramel for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens