Mint Chocolate Tart

Used Cacao Barry products
Fall / Winter

Mint Chocolate Tart

Created by
  • Marc Chiecchio
    Master pastry chef and owner of Pâtisserie Marius et Fanny
Level
level 2
Used Cacao Barry products
Recipe components

Sablé breton

IngredientsPreparation
  • 140g
    butter
  • 140g
    sugar
  • 2g
    sea salt
  • 60g
    egg yolks
  • 200g
    flour
  • 10g
    baking powder

Mix

Keep in the fridge until the mixture is dough consistency.
Roll the dough to 1 cm.
Cut into 18 cm discs and bake in the oven at 180°C in the rings.

Milk Chocolate Icing

IngredientsPreparation
  • 250g
    milk
  • 100g
    glucose

Boil

  • 8g
    gelatin

Add

Pour on

Stir the mix until consistency of icing.

Crystallised mint leaves

IngredientsPreparation
  • mint leaves

Dip

  • syrup at 30 Brix

in

  • sugar

Sprinkle with

Place the leaves on a tray and place in a 100°C oven for a few minutes, until the leaves crystallise.

Assembly

Unmould and ice the mint ganache with milk chocolate icing and place on the sablé breton disc.
Decorate with crystallised mint leaves and fine chocolate décor.