White Chinese Tea Chocolate Tart

Used Cacao Barry products
Spring / Summer

White Chinese Tea Chocolate Tart

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for approximately 15 small 1-person tarts
Used Cacao Barry products
Recipe components

Sweet dough

IngredientsPreparation
  • 250g
    flour
  • 125g
    butter
  • 30g
    almond powder
  • 25g
    caster sugar
  • 50g
    confectioner's sugar
  • 4g
    salt

Mix together

  • 65g
    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.

Chocolate/White Chinese Tea Ganache

IngredientsPreparation
  • 400g
    whipped cream 35%
  • 57g
    butter
  • 75g
    chestnut tree honey
  • 10g
    Mariage Frères® white tea 'Gin Zhen - Silver Needle'

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™

IngredientsPreparation

Soften

Assembly

IngredientsPreparation

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

Decorate with chocolate decorations made with Madirofolo