Chocolate and Praliné Tartlets

Almond pastry

Combine the flour, salt, almond powder and sugar.

Cube the butter and mix medium speed until it resembles breadcrumbs.

Add the egg yolk and milk until it comes together.

Wrap it in clingfilm and set aside in your fridge for at least one hour.

Preheat your oven at 180 C / 355 F degrees.

Spread the pastry and place it in your tartlet rings. Cook for 18 to 20 minutes.

Once cooked and cooled down, pour the praliné equally on each one.

Chocolate ganache

Heat the milk and cream in a saucepan up to a boil.

Combine the egg yolk and sugar until you get a foamy mixture.

Add the milk / cream and pour back in the saucepan.

Cook at medium heat for 4-5 minutes and keep whisking. You should get a very smooth mixture.

Remove from the heat and add the chocolate pieces. Wait 2-3 minutes for the chocolate to melt and mix.

Pour the ganache still warm on the tartlets.

Place 3 pecan nuts on each and set aside at room temperature until serving.