Chocolate Pop-Corn Crunch Tartlet

Soften the Unipatis popcorn crisp for a few seconds in the microwave, then spread out to a thickness of 1 cm on a sheet of baking paper placed on a stainless steel baking tray.

Place in the freezer for 5 to 10 minutes, or in the refrigerator, to firm up, then prepare the tart shells.

Cut out the croustillant using a 6 cm diameter cookie cutter, then arrange each croustillant disk in the tart shells.

Spread a thin layer of Unipatis soft caramel over the top of each tartlet.

Prepare the whipped cream using Unipatis vegetable dessert jelly.

Poach a chantilly decoration on the tartlets.

Decorate with a drizzle of soft caramel and a few popcorns.

Set aside in a cool place.