Snickers tartlets with cashew nuts

Ingredients

Shortcrust base

140 grams (4.9 ounces) flour
35 grams (1.2 ounces) nuts
40 grams (1.4 ounces) sugar
140 grams (4.9 ounces) cold butter 82%
33 grams (1.2 ounces) eggs
40 grams (1.4 ounces) egg yolk for greasing

Caramel

90 grams (3.2 ounces) cream 33%
90 grams (3.2 ounces) sugar
27 grams (1 ounce) butter
pinch salt

Chocolate cream

70 grams (2.5 ounces) milk chocolate
90 grams (3.2 ounces) cream

Whipped ganache

2.5 grams (0.09 ounces) gelatin
13 grams (0.45 ounces) water for the gelatin
72 grams (2.5 ounces) milk chocolate
72 grams (2.5 ounces) hot cream 33%
120 grams (4.2 ounces) cold cream 33%

Additionally

110 grams (3.9 ounces) cashew nuts

Equipment

Chopper or Food Processor
Essential for grinding nuts and sugar to a fine consistency. Make sure it's powerful enough to get the smooth texture you need!
Stand Mixer with Paddle Attachment
Perfect for creating the crumbly dough. Don't overmix; you want crumbly, not paste!
Parchment Paper
Essential for rolling out dough without sticking. It also helps when transferring the rolled dough to the freezer.
Heavy Bottomed Saucepan
Necessary for safely melting sugar into caramel. A heavy bottom prevents hot spots and burning.
Blender
Needed to blend the caramel until smooth. A submersible blender makes this job easy.
Baking Sheet
For baking the tartlets evenly. Choose one that distributes heat well.

Instructions

Step 1

1. Preheat the oven to 320°F (160°C). This recipe is for eight tarts, each with a diameter of 3.15 inches (8 cm).

Step 2

2. Grind the nuts, sugar, and half of the flour in a food processor until smooth. If you have powdered sugar and nut flour, you can skip this step. Cut the cold butter into cubes.

Step 3

3. Using a mixer with a paddle attachment, mix the remaining flour, powdered sugar, and butter until the mixture becomes a uniform crumb. Add the eggs and mix until just combined.

Step 4

4. Roll the dough between two sheets of parchment paper into a thin layer. Freeze for 2-3 hours. Chilling the dough makes it easier to handle.

Step 5

5. Once chilled, cut circles (using the bottom of the tartlet pan) and long strips for the sides. From the remaining dough, cut out 8 circles to be used as tops for the ganache.

Step 6

6. Place the tartlets back in the freezer for another 30 minutes or longer. Bake the tartlets in the preheated oven for about 27 minutes.

Step 7

7. Brush the baked tartlets with a mixture of the egg yolk and 1 teaspoon of water. This gives a nice golden finish.

Step 8

8. For the caramel, melt the sugar in a heavy-bottomed saucepan until caramelized. Heat the cream almost to a boil and pour it into the caramel. Add the butter and blend the mixture with a handheld blender. Transfer to a container and cover with plastic wrap. Place 20 grams (0.7 ounces) of caramel at the bottom of each tartlet. The caramel amount is generous, so feel free to adjust according to your preference.

Step 9

9. For the chocolate cream, heat the cream and mix it with the chocolate. Pour 18-20 grams (0.63-0.70 ounces) of chocolate cream on each tartlet.

Step 10

10. Combine the gelatin with water and let it swell. Pour the hot cream over the milk chocolate and mix until smooth. Add the melted gelatin and pour in the cold cream. Blend the mixture until smooth and refrigerate for 8 hours. Chilling the ganache allows it to stabilize.

Step 11

11. Whisk the ganache until fluffy. Spread the ganache on the tartlets and place the round cookies on top.

Servings

Ah, serving these delightful tartlets is where the fun really begins! Here's how you can jazz up your presentation: Start by **placing each tartlet on a fancy dessert plate**; this already makes them look appetizing! 🥧 Add a drizzle of caramel sauce and **sprinkle a few chopped cashews** around the edge for an extra crunch. 🍬 Want to make it playful? Top each tartlet with a **dollop of whipped cream** and a fresh raspberry. The burst of color makes it look inviting and adds a fresh zest. 🍓 For an elegant touch, garnish with a **thin chocolate curl** and a light dusting of powdered sugar. It’s like a little snow on top of a dream dessert. 🌨️ And don't forget, these tartlets go wonderfully with a side of vanilla ice cream. 🍨 Place the ice cream scoops beside the tartlets and watch them melt together for an irresistible combo. 🍰 So, whether you're *indulging solo* or serving at a luxe dinner party, these tartlets are bound to steal the show! 🎉

Variations

Want to make these tartlets **gluten-free** or **vegan**? No problem! 🌱 Here’s how: **Gluten-Free Variation:** - Swap the regular flour with an equal amount of gluten-free flour blend. - Ensure the baking powder you use is gluten-free too. **Vegan Variation:** - Replace the butter with plant-based butter or solid coconut oil. - Use a *flaxseed egg* (1 tbsp flaxseed meal + 2.5 tbsp water) as an egg substitute. - Opt for dairy-free chocolate and plant-based cream for the chocolate cream and ganache. 🍫 With these tweaks, everyone can enjoy the fabulous flavors of these tartlets! 🎂✨

Faq

What if I don't have a stand mixer?
No worries! You can use a hand mixer or mix by hand using a pastry cutter or fork. It might take a bit longer, but the results will still be delicious.
Can I prepare the dough ahead of time?
Absolutely! You can freeze the dough for up to a month. Just thaw it in the refrigerator overnight before using.
What's the best way to melt the sugar for the caramel?
Use a heavy bottomed saucepan and melt the sugar over medium heat. Stir gently to ensure even caramelization.
How do I know when the tartlets are fully baked?
They should be golden brown and slightly firm to the touch. You can also use a toothpick to check; if it comes out clean, they’re ready!
Can I use dark chocolate instead of milk chocolate?
Sure! Using dark chocolate will give your tartlets a richer, more intense chocolate flavor. Feel free to adjust the sweetness by adding a bit more sugar if desired.
How can I make the whipped ganache fluffier?
Chill the ganache for 8 hours and then whip it using a hand mixer or stand mixer until light and airy. Make sure your equipment is cold for the best results.