pour 8 to 10 people
Preparation time: 45 minutes
Resting time : 3 heure
Baking time : 25 minutes
Sweet hazelnut dough
Beat the butter in a mixing bowl or stand mixer until soft.
Add the icing sugar and hazelnut powder and mix.
Add the egg and salt and mix until smooth.
Add the flour and mix briefly, then wrap the dough in cellophane and place in the refrigerator for at least an hour.
Take the dough out of the fridge and roll it out on a floured work surface.
Roll your dough onto your rolling pin and lay it over your perforated tart ring.
Press the dough against the edges of the ring with your finger to form a right angle and slightly raise the edges with your thumb and forefinger.
Leave your dough in the refrigerator for at least an hour or ideally overnight.
Bake your pie crust in a preheated oven at 160° for 25 minutes.
Bring the cream and honey to the boil in a saucepan.
Meanwhile, crush your chocolates.
When the mixture comes to the boil, pour some of it over your chocolate and stir. Repeat this operation three times, mixing between each step.
Pour your preparation over your pie shell and place in the fridge for at least 1 hour.
When your pie has completely cooled, decorate with chocolate eggs.
My name is Amel, I am better known as Ma Vie Caramel on Instagram.
I am a pastry lover and in 2017, I created my Instagram account and my blog a few years later www.maviecaramel.fr. www.maviecaramel.fr
I love sharing my passion with greed and authenticity through photography and video.