Used Cacao Barry products
Spring / Summer
White Chinese Tea Chocolate Tart
Level
level 2
Dosage
Recipe for approximately 15 small 1-person tarts
Used Cacao Barry products
Recipe components
Sweet dough
| Ingredients | Preparation |
|---|---|
| Mix together |
| Add in 2 times |
Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings. | |
Chocolate/White Chinese Tea Ganache
| Ingredients | Preparation |
|---|---|
| Infuse 15 min at 70°C (158°F) |
Strain the cream through a chinois. | |
| Cook at 80°C (176°F) and pour on |
Cara Crakine™
| Ingredients | Preparation |
|---|---|
| Soften |
Roll out to 0.01 in / 2 mm thickness and cut in diameter of tart. | |
Assembly
| Ingredients | Preparation |
|---|---|
Spread the Cara Crakine™ in the sweet dough. | |
Decorate with chocolate decorations made with Madirofolo | |
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