For 6 servings
- Sweet dough
- Nougat cream
- 70 g butter
- 1 pinch of fine salt
- 50 g icing sugar
- 20 g almond powder
- 30 g egg
- 140 g flour
Mix the softened butter, the fine salt, the icing sugar, the almond powder, the egg and approximately 120g of flour. Do not raise the mix.
As soon as the dough is homogeneous, add the remaining flour and mix rapidly. Put away for a minimum of one night in the refrigerator.
Lay the dough in a Ø 22 cm circle.
Leave to rest for half an hour in the refrigerator and bake at 150°C until the dough takes a light brown colour.
- 250 g cream 35 % fat
- 50 g glucose
- 250 g Nougat de Montélimar (available on Éric Escobar’s website)
Bring the cream and the glucose to a boil and incorporate the nougat (which you will have broken into pieces for it to melt more easily).
Bring to a boil and pour the cream on top of the tart bottom.
Place in the refrigerator for four hours.
To decorate, place some nougat crumbles on top and sprinkle the edges with icing sugar.
Albert Escobar, awarded « Meilleur Ouvrier de France », and his successor Eric Escobar. Here, two generations of Master chocolate-makers use their know-how in pursuit of excellence and most particularly nougat. Their nougat, the texture of which is dense yet soft, is sweetened by lavender honey. A [...]Read more