Tartlets:

1. Mix Damco Complete croûte powder and butter until crumbly and then add water to create a smooth dough.
2. When the dough is smooth, stop mixing and chill the dough for 24 hours.
3. Once chilled, knead the dough and then roll out to 2.5 mm thickness and cut circles to the desired size.
4. For the sides, cut strips of dough 2 cm high.
5. Chill the dough again before use.
6. Start off by placing the strips against the sides of your baking mould and then place the circles on the bottom.
7. Line the mould with baking paper and fill with dried pulses. Bake for 20 minutes.
8. Remove pulses and bake for a further 5 minutes until the tartlets are golden brown.
9. Allow the tartlets to cool and then coat the inside with Chocuise souplesse dark.

Cream:

1. Whisk water and Damco Top R custard powder in a bowl for 4 minutes to create a homogeneous mass.
2. Pipe some cream into the tartlet using a piping bag.

Decoration:

1. Melt Frucaps salted caramel in the microwave and mix it with the Mixed Nuts.
2. Using an ice cream scoop, scoop out a ball of the mixture and place on top of the cream.