Tanzanie & Cola Chocolate Tart

Tanzanie & Cola Chocolate Tart

Level:
Medium
Makes:
Recipe for 4 tarts, 5 in / 13 cm diameter

Chocolate pâte sucrée

Used products: Chocolate pâte sucrée

Preparation: Chocolate pâte sucrée

Combine all ingredients in a food processor

Chill dough overnight.
Roll to 2.5 mm thickness.
Form 5 cm diameter tart rings.
Freeze.
Bake at 320°F/160°C around 15 minutes.
Allow to cool and set aside.

Vanilla and cola caramel

Cook the sugar and dextrose to caramel

Used products: Vanilla and cola caramel

  • 0.1 oz
    salt
  • 0.7 oz
    invert sugar
  • 3.4 oz
    glucose syrup DE 60
  • 5.6 oz
    35% cream

Preparation: Vanilla and cola caramel

Deglaze with salt, invert sugar, glucose and cream
Continue to cook to 235°F/113°C
Remove from heat

Used products: Vanilla and cola caramel

Preparation: Vanilla and cola caramel

Add butter, Mycryo™ and cola extract

Mix well with immersion blender.
Cool to 86°F/30°C.
Pipe into tartlet shells (approx. 75 g).
Let set at room temperature.

Tanzanie Dark Chocolate Ganache

Used products: Tanzanie Dark Chocolate Ganache

  • 9.2 oz
    35% cream
  • 0.6 oz
    invert sugar
  • 1.1 oz
    82% butter

Preparation: Tanzanie Dark Chocolate Ganache

Warm the cream, invert sugar and butter to 140°F/60°C

Used products: Tanzanie Dark Chocolate Ganache

Preparation: Tanzanie Dark Chocolate Ganache

Pour over melted chocolate 104°F/40°C

Create an emulsion with immersion blender.
Cast in a tart shell on top of the caramel.
Let set.

Chocolate Hazelnut Streusel

Used products: Chocolate Hazelnut Streusel

Preparation: Chocolate Hazelnut Streusel

Combine all ingredients in a food processor
Bake at 320°F/160°C for about 15 minutes

Method & Assembly

Pipe the cola caramel into the tart shell.
Let set.
Cast the Tanzanie ganache in the tart shell and let set.
Sprinkle pieces of baked chocolate hazelnut streusel.
Decorate as desired.