Tartlets with Carambar

Tartlets with Carambar

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An ultra-gourmet recipe to melt your chocolate lovers and Carambar!


For 4 tarts

  • 1 short pastry
  • 20 Carambar
  • 25 cl of liquid cream
  • 1 big c. bitter cocoa powder


Preheat the oven to 160 ° C.

Spread the shortcrust pastry. Cut it into small round pans and bake for 20 to 30 minutes.

In a saucepan, gently heat cream without boiling. Add the Carambar. mix continuously to obtain a very smooth preparation.

Then add the bitter cocoa and continue mixing.

Turn out the shortbread when they have warmed and pour the preparation. Keep cool to keep it. serve with a Carambar for the decoration.

Recipe: Thierry Richard for the Confectioners' Union. Photo: Emmanuel Auger. Stylism: Sonia Ezgulian