
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 |
Assembly
Ingredients | Preparation |
---|---|
Spread the Cara Crakine™ in the sweet dough. | |
Decorate with chocolate decorations made with Madirofolo |