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.

  Pour the sifted dry ingredients into the bowl of the mixer (either by hand or with a sheet of paper in the mixer), and mix until the dough is sandy (like a fine crumble).

   Then pour in the egg, finalizing the mixture to form a dough. Let the dough fall to the table, then continue with the palm of your hand to finalize the homogenization of the dough. 

  Using a rolling pin, roll out the dough to a maximum thickness of 2-3 mm. Make sure the dough is evenly spread over the entire surface. Once the tray or tart ring is dark, leave it in the fridge for around twenty minutes.

• 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.

• Salted butter caramel

  In a saucepan, dry-cook the sugar until it turns golden brown. Add the butter and stir. Add the hot cream, whisk and bring to the boil for about 2 minutes, until the mixture is smooth. Ideally, strain the sauce through a sieve.