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