ingredients

For about 24 tartelettines:

1 black ganache cream

1 vanilla custard

For 400 g of dough:

200 g flour

95 g salted butter

95 g of sugar

1 egg

25 g cocoa powder

30 ml of semi-skimmed milk

1 pinch of salt

For the macadamia filling:

100 g of soft butter

100 g Australian Macadamia Walnut Walnut

100 g of sugar

2 eggs

For 24 trios of caramelized macadamia nuts :

150 g of sugar

105 g whole liquid cream

72 macadamia nuts

Steps

Step 1

Prepare the dough with the robot by mixing flour, salt, sugar and egg. Add the butter in pieces then the milk through the chute.

2nd step

Store the packaged dough ball at least 2 hours in the refrigerator.

Step 3

Prepare the macadamia filling by whisking the butter with the sugar until it becomes creamy.

Step 4

Add 1 to 1 eggs by whisking between each.

Finely mix the macadamia nuts and add them.

Step 5

Preheat the oven to 180 ° C.

Step 6

Roll out the dough and garnish with previously buttered mini-tart molds and puncture the dough.

Step 7

Place a teaspoon of macadamia filling and bake for 15 minutes.

Step 8

Let the tartlets cool completely before filling them with a black ganache spatula (prepared by pouring the same weight of hot whole liquid cream over the dark chocolate).

Step 9

Store the tartlets in a cool place and prepare the caramelized macadamia nuts by heating the sugar in a nonstick saucepan.

Step 10

Add the cream off the heat to decant the caramel.

Stir in the wooden spoon, pour the macadamia nuts and coat them with this caramel.

Place them on parchment paper until complete cooling.

Step 11

Serve the tartlets decorated with a trio of caramelized macadamia nuts with a little vanilla custard.

Find all the information and other recipes on Macadamia nuts on the website: www.legrandnoyer.com