Tanzanie & Cola Chocolate Tart

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.

Cook the sugar and dextrose to caramel

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

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.

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

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.

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

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.