I have always been a fan of caramel and nuts and search for ways to incorporate them. This dessert is based loosely on a dessert I first tasted during my apprenticeship. We start with classic almond shortbread and fill it with almond frangipane. The tart is topped with salted caramel milk chocolate ganache. We candy different nuts, some roasted some not, and we even smoke the cashews! We add a touch of fancy French sea salt and dulce de leche chantilly. It’s creamy, crunchy, sweet, and salted. So good!
common allergies: eggs//dairy//pistachio//almond//hazelnuts//cashews//wheat
