
Used Cacao Barry products
Tarts & Tartlets
Haïti chocolate tartlets

Level
level 2
Dosage
Recipe for around 20 tarts
Used Cacao Barry products
Recipe components
Pâte sablée
Ingredients | Preparation |
---|---|
| Mix |
| Add |
| Then |
Mix to a smooth texture (dough). |
Haiti Crémeux
Ingredients | Preparation |
---|---|
| Heat |
| Make a custard with |
Heat the custard at 85°C. | |
| Pass and pour on to |
Pour 45 g of Haiti crémeux on the shortcrust pastry cut beforehand in triangle. |
Cocoa Glaze
Ingredients | Preparation |
---|---|
| Heat to 120°C |
| Heat to 120°C |
Add to the cooked sugar syrup, bring to the boil again. | |
| At 60°C add |
Blend then chill for 24 hours, use at 30°C. |
Assembly
Pour a thin layer of Cocoa glaze over the ganache and place on top of the shortbread. |