Caramel Tartlet with Salted Peanuts

For the caramel tartlet with salted peanuts first For the tartlet bases, pile up all the ingredients and knead lightly to form a dough. Do not knead the ingredients heavily or too long, just mix them loosely. If they are too warm or kneaded too long, the dough will be burnt and crack when rolled out.

Before further processing, wrap the dough in plastic wrap and let it rest in the refrigerator for an hour. Roll out the dough to a thickness of 4 mm. Brush small tart pans with butter and dust with flour. Blind bake in preheated oven at 170 °C for 15 minutes and let cool well.

For the caramel, heat whipping cream, butter and honey or glucose in a saucepan. Melt sugar to caramel and pour in whipped cream mixture. Let it simmer down slightly.

Line the shortbread bottoms with the peanuts and top with the still warm caramel. Chill thoroughly in the refrigerator or freezer.

For the chocolate canache, bring the whipped cream to a boil and stir the dark chocolate vigorously into the hot whipped cream. Pour over the well-chilled caramel and garnish the caramel tartlets with salted peanuts, if desired, before serving.

Preparation Tip:

To guarantee that the chocolate canache for the caramel cupcakes with salted peanuts succeeds, you can find a video about it here.

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