– 2 cups flour (250 g)
– 1/2 cup soft butter (125 g)
– 1/3 cup powdered sugar (70 g)
– 1 egg
– 1 tsp fresh cream
Add the soft butter.
Wrap in cling film and put in the fridge for half an hour.
Take care to have the same thickness everywhere and a flat base.
Blind bake at 320° F (160° C) for 15 min.
– 2 cups powdered sugar (250 g)
– 2 tbsp water
– 6 tbsp butter (100 g)
– 11 tbsp liquid cream (17 cl)
Make a golden caramel with the sugar and the water (don’t add water, the 2 tablespoon are enough !).
Burns can occur : when adding the cream the level rises like boiled milk
Replace the pan over heat and cook gently until smooth and creamy.
Remove from the heat and let cool for few minutes.
Pour on the pastry.
Rotate the pie to spread the caramel all over.
Let cool in the fridge to set the caramel.
– 1 cup + 2 tbsp mixed dark chocolate (200 g)
– 10 tbsp liquid cream
– 3 tbsp butter (50 g)
Away from the heat add the mixed chocolate.
Mix until smooth.
Add the butter cutted in pièces.
Pour on the pie and spread the same way as the caramel (rotating the pie).
Treat yourself !