Tart toffee
8 servings
35 minutes
Tart Toffee is a refined treat rooted in the traditions of the French pastry school. Its base is a crumbly shortcrust pastry that contrasts with a delicate caramel-cream filling. The final touch is a coating of melted milk chocolate and crushed hazelnuts, adding an exquisite texture. The rich flavor with notes of creamy caramel and nuts makes this dessert an ideal choice for cozy evenings and festive gatherings. It can be served with a cup of aromatic coffee or soft black tea, enhancing the depth of flavor. This tart embodies comfort and sophistication, a captivating combination of softness, crunchiness, and sweetness that leaves a pleasant aftertaste and the desire to try another piece.
1
Prepare a mold with a side of 23 cm and place baking paper (parchment) in it.
2
Sift the flour into a bowl. Add 120 g of diced cold butter. Rub it like noodles. Add 4 tablespoons of brown sugar. Knead the dough. Place the dough in the bottom of the mold and prick it with a fork.
- Wheat flour: 1 glass
- Butter: 170 g
- Brown sugar: 8 tablespoons
3
Bake at 180 degrees for 15-20 minutes until the dough is golden brown. Remove from the oven and let cool in the pan.
4
In a Teflon pot, place 50 g of butter, 4 tablespoons of sugar, and condensed milk. Cook over low heat, stirring constantly, until the mixture boils. Reduce the heat to minimum and cook for about 5 minutes or longer, until the mass thickens, turns pale yellow, and starts to pull away from the sides of the pot.
- Butter: 170 g
- Brown sugar: 8 tablespoons
- Condensed milk: 400 g
5
Spread the mass in an even layer. Let it cool. When the mass cools down, melt the chocolate in a water bath. Place nuts on the mass, pour all with melted chocolate, and put it in a cool place (I leave such things in the fridge overnight).
- Hazelnut: 30 g
- Milk chocolate: 150 g