Mint Chocolate Tart

Used Cacao Barry products

Alunga™ 41%

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

Alunga™ 41%

Sablé breton

Ingredients	Preparation
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

Ingredients	Preparation
250g milk 100g glucose	Boil
8g gelatin	Add
700g Alunga™ 41%	Pour on
Stir the mix until consistency of icing.

Crystallised mint leaves

Ingredients	Preparation
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.

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