spread chocolate and salted butter caramel pie with dried fruits

Ingredients

Shortcrust pastry:

• 250 g wheat flour
• 125 g slightly salted butter
• 125 g icing sugar
• 1 egg

Filling:

• 1 jar of Salted Butter Caramel
• 1 jar of Spread
• 1 plain petit-suisse

Decoration:

• Unsalted hazelnuts and peanuts

Instructions

METHOD

Make the pastry by rubbing the flour and butter together to a sandy texture. Add the icing sugar, then the egg. As soon as the dough comes together, wrap it in cling film and leave it in the fridge for 1 hour.

Preheat the oven. Roll the pastry out into several small tart rings and bake blind for 10 minutes at 180 degrees. Make the most of the hot oven to toast the hazelnuts and peanuts. Leave to cool after baking.

Mix the Spread with the petit-suisse. Spread a thin layer of Salted Butter Caramel over the pastry cases, then pour in the chocolate. You can add slices of banana or pear between the caramel and the chocolate if you want to bring a fruity side to your dessert. Scatter with crushed nuts and leave to set in the fridge.

Take the tartlets out of the fridge 5 minutes before serving.