It is the taste of Normandy that we find when eating these caramel tartlets thanks to this delicious salted butter so dear to this beautiful region. If you want to transport yourself to Normandy, here is the recipe :

Ingredients

40 g
Thick Crème Fraîche

20 g
Salted Butter

7 cl
Water

80 g
Granulated Sugar

1 sheet
Shortcrust Pastry

10 g
Dark Chocolate

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Method :

Preparing the Caramel:

1. Place the sugar and water in a saucepan over high heat. Allow the mixture to caramelize and then remove the saucepan from the heat.
2. Add the salted butter and mix well.
3. Return the mixture to low heat.
4. Stir in the thick crème fraîche.
5. Mix thoroughly until the crème fraîche is fully incorporated and the caramel becomes smooth.

Preparing the Pastry:

1. Preheat your oven to 180°C (356°F).
2. Cut circles from the shortcrust pastry slightly larger than the diameter of your mini tart molds (6 cm). Prepare two tartlets per person.
3. Line each mold with the pastry and trim off any excess with a knife.
4. Prick the base of the pastry with a fork.
5. Place a piece of aluminum foil in each mold and fill with dry beans or pie weights. Bake for 15 minutes.
6. After baking, check if the pastry is fully cooked. If necessary, remove the beans and foil and bake for a few more minutes.
7. Let the tart shells cool to room temperature.

Assembling the Tartlets:

1. Pour the caramel into each tartlet shell.
2. Gently melt the dark chocolate and use a spoon to drizzle streaks over the caramel.

Enjoy your homemade caramel tartlets!