INGREDIENTS
+Sweet dough :
•200 grams of butter
•500 grams of flour
•2 grams of salt
•250 grams of icing sugar
•110 grams of egg(s)
+Salted butter caramel :
•300 grams of sugar - powdered
•2 tablespoons of water
•25 cl of fresh cream - whole liquid
•80 grams of salted butter
•1 pinch of Guérande salt
•1 gelatin sheet(s)
•18 pecans
1
The sweet dough: Cut the butter into small cubes
2
With the K beater, sand the flour, salt, icing sugar and cubes of butter at low speed (about 10 min)
3
Then gradually add the previously beaten whole eggs then knead without stiffening
4
Reserve in the refrigerator
5
Salted butter caramel: In a large saucepan with a thick bottom, melt the sugar over very low heat with the 2 tbsp of water (do not hesitate to leave it there for a very long time, the caramel must form gently... )
6
When the caramel begins to brown, stir constantly with a wooden spatula until you obtain a fluid and smooth caramel
7
Add the cream
8
Don't worry, the hot-cold reaction will cause big bubbles
9
It is essential that the fire is low
10
When the caramel is very smooth and clear, let it cool down, before adding the butter cut into pieces and the handful of Guérande salt, then finally the gelatin which will allow the caramel to hold in the tartlets.
11
With in pastry circles (diam
12
7.5 cm) or in a simple mold for a large pie, bake the dough alone in the oven at 170°C for about 15-20 min
13
Leave the pasta to cool then pour in the salted butter caramel and add the pecans.
Enjoy!
