Instructions

Crust: (Preferably prepared the evening before) Combine flour, ground almonds, and icing sugar in a mixing bowl. Put the mixture on a flat surface, making a well with the edges. Inside it, mix the egg and butter in small bits until paste-like. Roll into a ball, wrap in cling film and refrigerate for 12 hours. Baking: preheat oven to 180°C. After 12-hour of refrigeration, roll out the crust rather thinly, then place it in small moulds or one large pie tin to form the crust. Bake for 20 minutes. The crust(s) should come out golden brown. Set aside to cool.

Salted-Butter Caramel with Mascarpone: In a pan, heat the cream to a boil. Set aside. In a frying pan on low heat, combine half a glass of water with the caster sugar. Stir regularly so the sugar doesn't stick or burn. When the caramel forms and turns brown, fold in the previously boiled cream, followed by the fleur de sel, bits of butter, and the mascarpone. Using a small ladle, place the first caramel filling in the pie crust(s) thick enough (3/4 full) to provide taste. Leave room for the second caramel filling. Refrigerate. Salted-Butter Caramel with Milk Chocolate: Repeat the same instructions as above to make the caramel. When the caramel browns, fold in the milk chocolate. Take the pie(s) out of the refrigerator, then fill the remaining 1/4 of the tins. Refrigerate again for 3 hours. Prior to serving, take the pie(s) out of the refrigerator and allow the small pies to sit for 15 minutes, the large pie for 30 minutes.