Recipes
Divide the praliné between the chilled tartlet shells.
Heat the Crème Brûlée dessert base until it just comes to a boil, then pour into the tartlet shells. Let cool for 20 minutes at room temperature, then refrigerate for at least 3 hours.
When time to serve, sprinkle with the light brown sugar cane, caramelise and add the roasted hazelnuts.
The hazelnuts may be replaced by pistachios or peanuts, using praliné made with the chosen nuts.
