Mint Chocolate Tart

Mint Chocolate Tart

Level:
Medium

Sablé breton

Used products: Sablé breton

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

Preparation: Sablé breton

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

Used products: Milk Chocolate Icing

  • 250 g
    milk
  • 100 g
    glucose

Preparation: Milk Chocolate Icing

Boil

Used products: Milk Chocolate Icing

  • 8 g
    gelatin

Preparation: Milk Chocolate Icing

Add

Used products: Milk Chocolate Icing

Preparation: Milk Chocolate Icing

Pour on

Stir the mix until consistency of icing.

Crystallised mint leaves

Used products: Crystallised mint leaves

  • mint leaves

Preparation: Crystallised mint leaves

Dip

Used products: Crystallised mint leaves

  • syrup at 30 Brix

Preparation: Crystallised mint leaves

in

Used products: Crystallised mint leaves

  • sugar

Preparation: Crystallised mint leaves

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.