White Chinese Tea Chocolate Tart
- Level:
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Medium
- Makes:
-
Recipe for approximately 15 small 1-person tarts
Sweet dough
Used products: Sweet dough
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250 gFlour
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125 gButter
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30 gAlmond powder
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25 gCaster sugar
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50 gConfectioner's sugar
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4 gSalt
Preparation: Sweet dough
Mix together
Used products: Sweet dough
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65 gWhole egg(s)
Preparation: Sweet dough
Add in 2 times
Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings.
Bake at 160°C.
Chocolate/White Chinese Tea Ganache
Used products: Chocolate/White Chinese Tea Ganache
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400 gWhipped cream 35%
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57 gButter
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75 gChestnut tree honey
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10 gMariage frères® white tea 'gin zhen - silver needle'
Preparation: Chocolate/White Chinese Tea Ganache
Infuse 15 min at 70°C (158°F)
Strain the cream through a chinois.
Used products: Chocolate/White Chinese Tea Ganache
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180 gChd-q65madinop
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50 gChm-q32harm
Preparation: Chocolate/White Chinese Tea Ganache
Cook at 80°C (176°F) and pour on
Cara Crakine™
Used products: Cara Crakine™
Preparation: Cara Crakine™
Soften
Roll out to 0.01 in / 2 mm thickness and cut in diameter of tart.
Assembly
Spread the Cara Crakine™ in the sweet dough.
Pour the chocolate ganache in the sweet dough.
Used products: Assembly
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Chd-q65madinop
Preparation: Assembly
Decorate with chocolate decorations made with Madirofolo
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