The combination of chocolate, caramel and nuts is always delicious, so it’s sure to be a dessert that will delight young and old alike.
For the dough you need:
- 125g butter
- 1 tsp salt
- 1 egg
- 100g ground almonds
- 125g granulated sugar
- 200g plain flour
For the filling in addition:
- 150ml whipped cream
- 150g dark chocolate
- 2 tbspcocoa
- 3 tbsp spoon caster sugar
- 50ml whipped cream (the rest of the cup) 4Pl butter Hazelnuts
Preparation:
- Beat the egg with the sugar and vanilla sugar in a bowl until frothy.
- Add the butter, flour, almonds and a pinch of salt and knead into a compact dough with your hands.
- Wrap this in cling film and chill in the fridge for half an hour.
- Then roll out on a floured work surface and cut out circles with the radius of our tarlatte moulds (+1cm added for the edges).
- Grease the moulds, place the dough in them and cut off the excess dough on the side of the mould with a knife.
- Make a few stabs in the centre of the pastry with a fork. Optimally weigh the dough down with baking peas so that the dough does not rise during baking and bake at 180C approx. 25-30 minutes. Let the dough cool completely, then remove from the tins.
- For the filling, heat the cream in a saucepan and remove from the heat. Pour in the chopped chocolate and cocoa powder and stir until the chocolate melts and everything comes together in a beautiful glossy frosting.
- Spread this over the tarlatte and leave to set.
- Heat the sugar in a saucepan until it starts to brown (caramelise). Meanwhile, heat the remaining cream and butter (this will prevent lumps from forming) and when the sugar is brownish in colour, pour in the hot cream and butter.
- Stir until everything is combined. Spread the caramel on top of the solidified chocolate icing.
- Finally, fry the hazelnuts briefly in a pan without oil, then cut them up and decorate the finished tarlatte with them
