Cashew caramel hearts with fleur de sel

Ingredients for 1 servings:

• 60 g sugar
• 40 g cashew nuts
• 180 g flour
• 1 pinch of salt
• 2 tbsp brown cane sugar
• 1 ½ packs vanilla sugar, bourbon
• 60 g cream
• 120 g butter, cold
• some salt (fleur de sel)
• 2 tbsp milk

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Melt the sugar in a small pan over medium heat and caramelize until golden yellow. Toss the cashews in the flour and pour the mixture onto a double-folded sheet of baking paper. Allow the caramel mixture to cool completely. Sift the flour into a bowl, mix in a pinch of salt, brown sugar, and vanilla sugar. Add the cream and the butter in small pieces. Knead everything into a smooth dough by hand or with the dough hook of a hand mixer (or use a food processor). Chill for 30 minutes. Line a baking tray with baking paper. Finely chop the cooled nut caramel in a food processor or with a sharp knife. Mix in about 2 pinches of fleur de sel. Preheat the oven to 200°C (400°F). Roll out the dough between cling film to a thickness of about 3 mm (1/8 inch) and cut out hearts. Place the hearts on the tray, brush with milk, and sprinkle with the caramel mixture. Bake the caramel hearts in the center of the oven for about 12 minutes. Remove from the oven and let cool on the baking sheet. This recipe yields approximately 30 caramel hearts.