
Tanzanie & Cola Chocolate Tart

Chocolate pâte sucrée
Ingredients | Preparation |
---|---|
| Combine all ingredients in a food processor |
Chill dough overnight. |
Vanilla and cola caramel
Ingredients | Preparation |
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Cook the sugar and dextrose to caramel | |
| Deglaze with salt, invert sugar, glucose and cream |
| Add butter, Mycryo™ and cola extract |
Mix well with immersion blender. |
Tanzanie Dark Chocolate Ganache
Ingredients | Preparation |
---|---|
| 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. |
Chocolate Hazelnut Streusel
Ingredients | Preparation |
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| Combine all ingredients in a food processor |
Method & Assembly
Pipe the cola caramel into the tart shell. |