Milk and Nougat Chocolate Tartlets

Ingredients

For 4 servings

• •170 170 A little Mould(s)
• •70 70 A little butter
• •1 c. à café 1 tsp Sugar powder
• •1 1 pinch(s) Salt
• •200 g 200 g Milk chocolate
• •50 g 50 g Liquid cream
• •50 g 50 g Hard nougat
• •100 g 100 g Sugar powder
• •20 g 20 g Butter

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