Snickers tartlet

Tartelette snickers

Snickers tartlet composed of

– sweetened cocoa paste
– peanut financier
– caramel
– chocolate mousse
– mirror icing

Tartelette snickers
Tartelette snickers

Sweet dough
65g of soft butter
45g powdered sugar
20g of peanut powder
1 egg yolk
100g of flour
15g of cocoa powder

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of parchment paper and put it in the fridge for 30 minutes. Prick the dough with a fork. Place in the freezer for 10 minutes. Bake the tart shells at 175° for 10 minutes.

Financier peanut
40g of soft butter
25g peanut powder
55g powdered sugar
25g of flour
1 teaspoon of baking powder
1 pinch of fine salt
75g of egg whites

Make a hazelnut butter, melt the butter in a saucepan until it starts to color. Strain it and set it aside. Mix all the powders and egg whites without beating them. Add the cooled butter. Garnish the pie shells and bake for another 12/15 minutes.

For the caramel
50g sugar
20g of soft butter
100g of liquid cream 30
vanilla powder

Heat the sugar in a pan. When the sugar is colored, add the butter gradually. Mix. Finally add the hot cream. Cook over low heat for about 6 minutes so that the caramel thickens. Filter and place in a cool place. Place 1 to 2 spoonfuls in each tartlet and then peanuts.

Chocolate mousse
75g of liquid cream
75g of cold liquid cream
40g of Caramelo chocolate
vanilla powder
2g of gelatine

In a saucepan, heat the cream with the vanilla. Remove from the heat and add the gelatin, wrung out and softened. Pour over the melted chocolate and set aside. Whip the cold liquid cream and add it to the previous mixture. Fill your mold and place in the freezer.

For the glaze (prepare the day before)
25g water
45g sugar
45g glucose
30g unsweetened condensed milk  or liquid cream with a minimum of 30% fat content
45g dark chocolate
2 sheets of gelatin (2g each)

In a saucepan, heat the water, sugar and glucose to a rolling boil (103°C). Remove from the heat and add the gelatin, wrung out and softened. Pour over the melted chocolate. Mix. Add the condensed milk and mix. Filter and keep in a cool place. The next day, use the icing at 35C.


Place the mousse covered with icing on the tartlet. Place chopped peanuts all around. On top, place a milk chocolate bar. Put two caramel dots and two peanuts to finish the decoration. Keep in a cool place.