Sweet almond paste


  1. Let the butter get soft and put it into a container, sift the icing sugar directly on top.
  2. Add the scraped vanilla pod, the almond powder and the salt.
  3. Mix everything for a smooth texture. Break the egg over the mixture and mix, then sift the flour on top.
  4. Mix without overworking the dough, wrap it in food-quality film and leave it in the refrigerator for 2 hours.


Soft caramel


  1. Make a dry caramel with the sugar.
  2. Deglaze with the hot milk.
  3. Pour gradually over the praline.
  4. Add the fleur de sel




  1. Beat the UHT cream in a cold vat, add the icing sugar and blend.


Caramel crémeux


  1. Hydrate the gelatine for at least 5 minutes.
  2. Cook the caster sugar to a brown caramel.
  3. Deglaze with the hot cream. Add the butter and the fleur de sel.
  4. Then let cool at 50° before adding the gelatine.
  5. Gradually pour the caramel at 45° over the mascarpone and blend in the mixer.
  6. Turn out.
  7. Store cool for at least 2 hours before serving.


Assembly and finishing touches


  1. Spread the dough 2mm thick. Cut out a circle of approximately 17/18cm.
  2. Butter the stainless steel pastry ring and line the tarts.
  3. Cook for 15 minutes at 170°, remembering to prick the dough with a fork beforehand.
  4. Drizzle on the soft caramel and pipe the Chantilly using a 12mm piping tip.
  5. Then pipe the caramel crémeux with a 10mm piping tip.
  6. Finish by arranging the chouchous as in the photo.