Tartelet "Karamel of Toasted Nuts Tartelet ”Banana and Gianduja” By Meg Galus by Nicolas Haelewyn

Makes: 6 tartlets
Preparation time: 2.30 h
Cooking time: 1 h



For pecan sweet pastry dough

80 g butter
30 g egg
45 g powdered sugar
125 g flour
1.5 g fleur de sel
15 g pecan meal

For vanilla Karamel fondant & fleur de sel

100 g sugar
15 g water
20 g glucose
60 g butter
50 g cream
1 g fleur de sel
1 vanilla bean

For mixed toasted nuts

Pine nuts – 35g
Unblanched almonds – 75g
Whole pecans – 50g
Pistachios – 75g
Skinned hazelnuts – 50g


30°B syrup / Water – 100g / Sugar – 100g


Soften the butter, and work it in a stand mixer using a flat beater. Add the powdered sugar and blanch the mixture. Gradually add the tempered egg. Combine the dry ingredients (flour and pecan meal, sifted together) into the mixture. Wrap the obtained dough in plastic wrap and refrigerate for 6 hours.


Put the water and sugar in a saucepan and cook to a blond caramel (185°C).

Infuse the vanilla in the hot cream, and deglaze the caramel with the hot infused cream
Cook together for approximately 1 minute
Add the butter in pieces and the fleur de sel. Keep at room temperature


In a bowl, combine all the nuts by hand with 30 g of 30°B syrup*.
On a black baking sheet with baking paper, spread out the mixed nuts to toast in the oven for approximately 8 minutes at 170°C. They need to be toasted all the way through.
Leave to cook at room temperature.

* 30°B syrup = water + sugar brought to a boil


Line Exoglass® tartlet rings with the dough.

Blind-bake the tartlet cases for 20 minutes at 150°C.

Make a very thin melted milk chocolate base (chablonne), sprinkle with a pinch of fleur de sel and reserve.

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