Provençal Tartlettes with Caramel and Anise
• 300 g of sugar crust pastry
• 300 g of powdered sugar
• 60 g of half salted butter
• 6 cl of water
• 1 cl of HB pastis
• 100 g of dark chocolate with 60-65% cocoa
• 40 g of nuts
• 40 g of almonds
• 40 g pine nuts
• 40 g of yellow raisins
Prepare the sugar crust pastry the night before. Let it rest 3 hours or ideally overnight.
Preheat the oven to 150-160°C (thermostat 3.4 Roll the sugar pastry as thin as possible, approximately 2 to 3 millimeters and carefully place in the molds for this pastry. Using a fork, pierce the bottom of each pie crust several times and place in the oven for 15 to 20 mins., when the crust is light brown, remove it from the oven, take it out of the pan and let it cool on a grill.
Chop the chocolate rather finely and cut the butter into cubes. Set it aside.
Put powdered sugar in a casserole with a thick bottom, on low heat. As soon as it starts to melt, watch the cooking and stir the sugar which is starting to brown and caramelize gently using a wooden spoon. The caramel smells and a light foam forms on the surface, then remove it from the heat, add the butter in cubes to it while shaking it. Still shaking it, pour in the water to get a uniform mixture.
Finally, incorporate the chopped chocolate, the HB Pastis and the dried fruit. Garnish the cooled tartlettes using the still warm mixture.
Place them in the refrigerator in order to quickly harden the garnish.