Haïti chocolate tartlets

Used Cacao Barry products

Tarts & Tartlets

Created by

Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 2

Dosage

Recipe for around 20 tarts

Used Cacao Barry products

Ingredients	Preparation
155g butter 100g confectioner's sugar 30g almond powder	Mix
50g whole egg(s) 1pod(s) vanilla	Add
260g flour	Then
Mix to a smooth texture (dough). Chill. Roll out the dough to 2 mm. Cut with a triangular cutter. Bake at 165°C. Sprinkle with Mycryo™ cocoa butter immediately to keep the pastry dry.

Ingredients	Preparation
480g 35% fat liquid cream 70g whole milk	Heat
95g glucose 56g egg yolks	Make a custard with
Heat the custard at 85°C.
240g Haïti	Pass and pour on to
Pour 45 g of Haiti crémeux on the shortcrust pastry cut beforehand in triangle. Freeze

Ingredients	Preparation
390g fine sugar 160g water	Heat to 120°C
290g 35% fat liquid cream 100g cocoa powder 40g invert sugar	Heat to 120°C
Add to the cooked sugar syrup, bring to the boil again.
15g gelatin mass 200 Bloom 90g water for hydrating	At 60°C add
Blend then chill for 24 hours, use at 30°C.

Pour a thin layer of Cocoa glaze over the ganache and place on top of the shortbread.
Top with a curved chocolate triangle.

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