Home Baking


Made with Jivara 40%

2 steps

Recipe Step by Step



120g Butter
2g Fine salt
80g Confectioners’ sugar
30g Almond flour
1 Egg
60g All-purpose flour
180g Fine pastry flour

First mix the softened butter, fine salt, icing sugar, ground almonds, egg and 60g flour. As soon as the mixture is homogeneous, very quickly add the remaining 180g flour. Spread out between two sheets of baking paper and set aside in the refrigerator. Line the tart tin with the pastry. Blind bake at 155-160°C for approximately 15 minutes.


70g Sugar
70g Heavy cream 36%
60gJIVARA 40% chocolate
30g Butter
25g Walnuts
25g Pecans
25g Hazelnuts
25g Pistachios

Put a third of the sugar in a thick-bottomed saucepan.Cook until a caramel forms, then add another third of sugar and stir again. Finish by adding the remaining sugar.Once the caramel is cooked, add the warm cream and leave the mixture to boil for a few moments. Allow to cool, then pour over the JIVARA 40% chocolate in three batches and add the softened butter. Stir in the chopped nuts.

Assembly and finishing

Pour the preparation in the tart shelves and allow to cool in the refrigerator.