Inaya™ Tartlet

Inaya™ Tartlet

Level:
Easy
Makes:
Recipe for 25 tartlets

Inaya™ ganache

Used products: Inaya™ ganache

  • 4.4 oz
    butter
  • 6.5 oz
    confectioner's sugar

Preparation: Inaya™ ganache

Mix

Used products: Inaya™ ganache

  • 15.4 gr
    salt
  • 15.4 gr
    liquid vanilla
  • 0.9 oz
    almond powder
  • 7.4 oz
    flour
  • 15.4 gr
    yeast

Preparation: Inaya™ ganache

Add

Used products: Inaya™ ganache

  • 1.8 oz
    whole egg(s)

Preparation: Inaya™ ganache

Followed by

Roll out the pastry to 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 329°F/165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mold with a strip of Fiberpain.
Bake at 329°F/165°C.

Inaya™ ganache

Used products: Inaya™ ganache

  • 1.1 lb
    cream
  • 2.8 oz
    butter
  • 0.9 oz
    invert sugar

Preparation: Inaya™ ganache

Bring to a boil

Used products: Inaya™ ganache

Preparation: Inaya™ ganache

At 176°F/80°C, pour over

Mix the cream with the Inaya™ 65% dark chocolate couverture, emulsify the ganache in a food processor.