Indulgent chocolate and salted caramel tartine

  • Guests 2 people
  • Preparation 15 minutes
  • Cooking 5 minutes
  • Difficulty Easy

To make this recipe 

Noirmoutier sea salt butter Discover the product Salted organic moulded butter 250g Discover the product


For the salted butter caramel

  1. 20g Grand Fermage Noirmoutier sea-salted butter
  2. 10g water
  3. 40g caster sugar
  4. 50g heavy pouring cream (30% - 40% fat)

For the tartine

  1. 20g semi-salted Grand Fermage organic butter
  2. 2 slices of crusty bread
  3. 40g dark chocolate
  4. 4 tsp. salted butter caramel
  5. 2 tsp. praline powder

And don't forget to grade the recipe:


  1. Prepare the shortcrust pastry by using your fingertips to mix the flour and the softened butter together.
  2. Add in the salt and gradually pour in the water until you have a firm, smooth dough.
  3. During this time, make a caramel by melting the sugar and balsamic vinegar in a small pan. For this mixture over the base of your tart pan.
  4. Arrange the cherry tomatoes over the top, packing them tightly against one another.
  5. Roll out the dough over a floured worktop, then lay it over the cherry tomatoes.
  6. Bake in a pre-heated oven for 30 minutes at 180°.
  7. Once the pastry is cooked, remove the tart from the oven and carefully turn it out onto a serving plate.
  8. Sprinkle with the crumbled feta and herbes de Provence.

And don't forget to grade the recipe:

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