FOR THE BISCOTTI BASE
250 g of milk and honey biscotti
150 g of butter, diced
FOR THE SALTED CARAMEL CREAM
150 g of toffees
150 g of dairy heavy cream
a pinch of fleur de sel
FOR THE CHOCOLATE GANACHE
150 g of dark chocolate (70%)
100 g of dairy heavy cream
FOR THE BISCOTTI EGGS
200 g of chocolate biscotti
70 g of dark chocolate (70%)
80 g of hazelnut spread
white chocolate for garnish
FOR THE GARNISH
colorful button-shaped chocolates
peanuts coated in milk chocolate
chocolate little eggs coated in sugar
flakes of fleur de sel
MAKE THE BISCOTTI BASE
Melt the butter in the microwave for few seconds (or melt it in a double saucepan over a low heat).
Using a food processor, blend the biscotti.
Put the melted butter and the biscotti in a bowl, stirring well to combine.
Place the biscotti mixture on the bottom of a springform baking tin (Ø 18 cm), pressing well with the back of a tablespoon.
Keep into the fridge for at least an hour (or into the freezer for about 30 min),
MAKE THE BISCOTTI EGGS
Melt the chocolate in a double saucepan over a low heat.
Remove from heat and add the hazelnut spread, stirring well.
Let the mixture slightly to cool down.
Using a food processor, blend the chocolate biscotti.
Put the biscotti in a large bowl, add the chocolate mixture and stir well to combine. The texture of the dough should feel like wet sand.
Shape the dough to form some little eggs and arrange them in a plate.
Chill in the fridge for at least 20 min.
Meanwhile, melt the white chocolate in a double saucepan over a low heat.
Transfer the melted chocolate to a small baking paper cone and garnish some of the biscotti eggs as you like.
Keep them at room temperature.
MAKE THE SALTED CARAMEL CREAM
Put the toffees, the fleur de sel and the heavy cream in a pot.
Bring to the boil over a low heat and cook until the toffees have dissolved, stirring every now and then.
Transfer the caramel to a container and leave to cool down at room temperature.
MAKE THE CHOCOLATE GANACHE
Using a knife, chop roughly the chocolate. Set aside.
Pour the heavy cream in a pot and bring to the boil.
Remove from heat and add the chopped chocolate.
Stir well and give the ganache some minutes to cool down.
ASSEMBLE THE TART
Take the biscotti base out of the fridge and leave to cool at room temperature for some minutes.
Spread the salted caramel cream on the base of the tart and level its surface with the back of a tablespoon.
Gently pour the chocolate ganache on the salted caramel cream and use the back of a tablespoon to level it.
Just before serving, garnish your tart with biscotti eggs, colorful button-shaped chocolates, peanuts coated in milk chocolate, chocolate little eggs and also with some flakes of fleur de sel.Enjoy!!