INGREDIENTS Shortbread : 250 g of wheat flour 125 g half-salted butter 125 g icing sugar 1 egg Garnish : 1 jar of salted butter caramel 1 jar of spreads 1 plain petit-suisse Decoration: Hazelnuts and unsalted peanuts PREPARATION Prepare the dough by "sanding" the flour and butter. Add the icing sugar and the egg. As soon as the dough is formed, leave for 1 hour in the refrigerator in a stretch film. To preheat the oven. Roll dough into several small circles and cook for 10 minutes at 180 degrees. Take advantage of the oven's heat to roast hazelnuts and peanuts. Cool after cooking. Mix the spread with Petit-suisse. Spread a thin layer of salted butter caramel in the pastry, then pour the chocolate. You can add banana or pear slices between caramel and chocolate if you want to add a fruity aspect to your dessert. Sprinkle with crushed nuts and let cool. Take the tartlets out of the refrigerator 5 min before serving.
