Alunga™ Tartlet

Alunga™ Tartlet

Level:
Easy
Makes:
Recipe for 25 tartlets

Sweet Dough

Used products: Sweet Dough

  • 125 g
    butter
  • 185 g
    confectioner's sugar

Preparation: Sweet Dough

Mix

Used products: Sweet Dough

  • 1 g
    salt
  • 1 g
    liquid vanilla
  • 25 g
    almond powder
  • 210 g
    flour
  • 1 g
    yeast

Preparation: Sweet Dough

Add

Used products: Sweet Dough

  • 50 g
    whole egg(s)

Preparation: Sweet Dough

Followed by

Roll out the pastry to 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 329°F/165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mold with a strip of Fiberpain.
Bake at 329°F/165°C.

Alunga™ ganache

Used products: Alunga™ ganache

  • 400 g
    cream
  • 100 g
    butter
  • 40 g
    glucose syrup

Preparation: Alunga™ ganache

Bring to a boil

Preparation: Alunga™ ganache

At 70°C, pour over

Mix the cream with the Alunga™ 41% milk chocolate couverture, emulsify the ganache in a Robot-Coupe.