Milk and Nougat Chocolate Tartlets

Method

1. 1

   Put the flour, sugar and salt in a bowl. Add the soft butter into plots and work with your fingers until you get a sandy mixture. Then gradually add half a glass of water and work the dough with the palm of the hand until you get a smooth and homogeneous preparation. Form a ball and cover it with a cloth. Let her rest fresh for 30 minutes.

2. 2

   Preheat oven th 6 (180°).

3. 3

   Butter and flour six tarts.

4. 4

   Spread the dough on a floured worktop and garnish with the mussels. Stitch the dough with a fork and cover it with sulphurized paper and then fill the bottoms with dry beans.

5. 5

   Bake the tart bottoms and cook about 25 min. Get them out of the oven, demolish them and let them cool down. Meanwhile, pour the sugar into a saucepan. Add a tablespoon of water and cook over low heat without ever stirring until you get an amber caramel. Remove from the heat and immediately pour the caramel onto a sheet of sulfurized paper. Let it harden and then crush it into tiny pieces. Book.

6. 6

   Then crush the nougat into small pieces. Mix the nougat and caramel.

7. 7

   Break the milk chocolate into small pieces in a jatte. Boil the cream and pour it over the chocolate, stirring until you get a smooth cream. Then add the butter into small pieces and then add the caramel/nougat mixture.

8. 8

   Pour the chocolate cream into the pie bottoms and cool them for 2 hours.

9. 9

   Serve well fresh

Nutrition

calories

385 kcal

fatContent

22 g

fiberContent

2 g

sugarContent

28 g

sodiumContent

95 mg

proteinContent

6 g

cholesterolContent

65 mg

carbohydrateContent

42 g

saturatedFatContent

12 g

unsaturatedFatContent

10 g

Indicative values from the source, for the original recipe.

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