Step 1: Making the tart crusts
Roll out the chocolate sweet pie pastry to a thickness of 1/10 inch (2 mm) and garnish the tart pans with it. Refrigerate for 30 minutes, then cook for 10 minutes in a 320°F (160°C) convection oven. Unmold and set aside in a dry place.
Step 2: Making the caramel filling
Make a caramel by cooking the sugar and glucose. Deglaze with heavy cream and let cool. Fold in all of the nuts, and set aside.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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