Recipe:
Make sable dough for a crust. Grind flour, baking powder and butter in a blender.
Add powdered sugar, almond flour and egg yolks. Quickly knead the dough. Try not to knead for a long time to avoid the crust being too hard after baking.
Form a disc, wrap it in plastic film and put it in the fridge for at least a couple of hours, or better overnight.
After that roll out the dough into a 3 mm thick layer. It's very important to get maximally uniform
thickness of layer. Cut out the bottoms of future tartlettes with a baking ring (i use perforated).
Take the rest of the dough, form a disk again, put it in the fridge for at least 20 minutes. Than roll out a layer of the same thickness and cut into strips slightly wider than the height of the rings.
Put baking rings on a baking sheet lined with parchment paper or silicone mat. Put dough circles on the bottom. Lay the strips along the sides, gently press them to a ring and to the base.
Perforated rings and a perforated mat allow you not to use the technique of blind baking (with pie weights, rice, or dry beans).
Bake tartletes in preheated oven (170C) until golden, about 18-20 minutes. Cool directly on the baking sheet, than take off the rings.
Put the nuts on a baking sheet and put them in an oven preheated to 180 degrees for 5 minutes. Take out and peel off the skin from the hazelnuts.
Cook caramel. Put butter, sugar, glucose syrup and condensed milk in a saucepan. Cook on medium heat, stirring constantly, up to 120 degrees on a thermometer. Or make a test - drip caramel onto a cold surface - it should harden to a soft toffee state.
Add nuts into caramel.
Mix and put into tatlets. Let set and serve.
Bon Appetit!
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