White Chinese Tea Chocolate Tart

Created by:

Martin Diez

Philippe Bertrand

White Chinese Tea Chocolate Tart

Level:: Medium
Makes:: Recipe for approximately 15 small 1-person tarts

250 g

flour
125 g

butter
30 g

almond powder
25 g

caster sugar
50 g

confectioner's sugar
4 g

salt

Mix together

65 g

whole egg(s)

Add in 2 times

Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings.
Bake at 160°C.

400 g

whipped cream 35%
57 g

butter
75 g

chestnut tree honey
10 g

Mariage Frères® white tea 'Gin Zhen - Silver Needle'

Infuse 15 min at 70°C (158°F)

Strain the cream through a chinois.

180 g

Cacao Barry Madirofolo
50 g

CHM-Q32HARM

Cook at 80°C (176°F) and pour on

175 g

Cacao Barry Cara Crakine™

Soften

Roll out to 0.01 in / 2 mm thickness and cut in diameter of tart.

Spread the Cara Crakine™ in the sweet dough.
Pour the chocolate ganache in the sweet dough.

Cacao Barry Madirofolo

Decorate with chocolate decorations made with Madirofolo