Chocolate-Nut Candy Bar Tartlets

Name: Chocolate-Nut Candy Bar Tartlets
Yield: makes 6
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pâte Sucrée, Chocolate Variation (page 333); 1 cup sugar; 2 tablespoons light corn syrup; 2 tablespoons water; 1/2 cup heavy cream; 4 tablespoons unsalted butter; 1 tablespoon crème fraîche; 1/2 teaspoon pure vanilla extract; Pinch of coarse salt; 1/2 cup (about 2 1/4 ounces) unsalted macadamia nuts, halved and toasted (see page 343); 6 1/2 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

January 24, 2012

Think of one of these glistening tarts as an elegant interpretation of a beloved candy bar: One bite into the chocolate crust reveals a center of soft caramel and toasted nuts. Each batch fills six small tartlet pans (or a seven-inch round tart pan). Vary them by topping some with chocolate ganache and others with chocolate shavings. To make shavings, spread leftover chocolate from step 4 on a baking sheet; refrigerate until firm, then scrape with a knife or a dough scraper.

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