Hazelnut streusel tartlet, hazelnut shortbread, salted butter caramel |

Preparation time: 90 min

Preheat your Oven at 365 °F

• Hazelnut shortbread

  Cut the cold butter into small cubes.

  In the mixer bowl (using your hand or the paddle attachment), pour in the sifted dry ingredients and mix until the dough resembles fine crumbs.

   Then add the egg and finish mixing to form a dough. Drop the dough onto the table and continue kneading with the palm of your hand to finish homogenizing the dough. 

  Roll out the dough with a rolling pin to a maximum thickness of 2 to 3 mm. Make sure it is evenly rolled out across the entire surface.

  Cut out rings (using a cookie cutter) the same diameter as your tartlet rings.

  Partially bake the rings (just to strengthen them) in the oven at 370°F for about 8 minutes (do not brown).

• Hazelnut Streusel

  In a food processor, combine all the ingredients (cold butter cubes).

  Blend until smooth and flaky.

  Fill the tartlet circles three-quarters full and press the mix into the circle.

  Place your pre-baked hazelnut shortbread ring on top.

  Bake the tartlets in a preheated oven for 14 minutes.

  Allow to cool, then remove from the pan.

• Salted butter caramel

  Heat sugar, glucose, and water over high heat until you obtain a dark blond caramel.

  Remove from heat and add condensed milk, cream, and water.

  Add fleur de sel, vanilla seeds, and then butter.

  Mix well until smooth.

  Mix well until smooth.

• On the plate

  Once the streusel has cooled and the caramel is lukewarm/cool, pour the caramel into the center of the ring so that it fills it.