A desire for sweet dessert last night ... a look in the cupboards ... some sweet ... a recipe! for 2 tarts:
Sweet crust
2 carambars salted butter caramels 2
8 to 10cl of liquid whipping cream (I used about 1 / 2 briquette)
pralinoise
100g chocolate sprinkles for decoration ( optional)
I preheat the oven to 180 ° C.
I spread my dough into thin thick salt and 2 circles I dress tart.
I put in the bottom beads ceramic hob for cooking dough white.
Meanwhile, I prepare the caramel cream: In saucepan, I melted carambars, caramels and cream. I mix regularly.
other hand, I melt in a bain marie pralinoise chouillat with butter.
When the dough is cooked, I pour over the caramel cream, then gently melt the pralinoise. I decorate
vermicelli and reserve my tarts in the fridge for a good time!
Result: pralinoise caramel hardens and stays tender ... fun!
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