Jivara tartlet with caramel

Name: Jivara tartlet with caramel
Ingredients: 120 g Butter; 2 g Fine salt; 80 g Powdered sugar; 60 g T55 flour; 70 g Caster sugar; 30 g Almond powder; 180 g flour T45; 30 g Butter; 1 units.items Egg; 70 g liquid full cream 0.35; 25 g Pecans; 25 g nut kernels; 60 g JIVARA 40% chocolate; 25 g hazelnuts; 25 g Pistachios

For this recipe, JIVARA 40% chocolate from Valrhona was used.Valrhona is a French chocolate manufacturer, located in the heart of the Rhône valley, that has been producing chocolate of exceptional quality since 1922.

Ingredients

120gButter

2gFine salt

80gPowdered sugar

60gT55 flour

30gAlmond powder

180gflour T45

1units.itemsEgg

70gCaster sugar

30gButter

70gliquid full cream 0.35

25gPecans

25gnut kernels

60gJIVARA 40% chocolate

25ghazelnuts

25gPistachios

Preparation

Make a mixture of the beurre pommade, fine salt, powdered sugar, almond powder, the egg, and the 60 grams of T55 flour.
Briefly add the 180 grams of T45 flour once the mixture is homogeneous.
Spread between 2 sheets of baking paper and store in the freezer before use.
Form the tartlets. Pre-bake for about 15 minutes in the oven at 155-160°C.

Put 1/3 of the granulated sugar in a heavy-bottomed pan.
Caramelize this, then add another 1/3 of the sugar and stir again.
Finally, add the remaining 1/3 portion.
After caramelizing, add the warm cream and let it boil briefly.
Let it cool to lukewarm and pour over the JIVARA 40% chocolate in three portions. Add the beurre pommade.
Add the chopped nuts.
Pour this preparation into the baked tart shells and store in the refrigerator.