Inaya™ Tartlet

Inaya™ Tartlet

Level:
Easy
Makes:
Recipe for 25 tartlets

Inaya™ ganache

Used products: Inaya™ ganache

  • 125 g
    butter
  • 185 g
    confectioner's sugar

Preparation: Inaya™ ganache

Mix

Used products: Inaya™ ganache

  • 1 g
    salt
  • 1 g
    liquid vanilla
  • 25 g
    almond powder
  • 210 g
    flour
  • 1 g
    yeast

Preparation: Inaya™ ganache

Add

Used products: Inaya™ ganache

  • 50 g
    whole egg(s)

Preparation: Inaya™ ganache

Followed by

Roll out the pastry to 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 329°F/165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mold with a strip of Fiberpain.
Bake at 329°F/165°C.

Inaya™ ganache

Used products: Inaya™ ganache

  • 500 g
    cream
  • 80 g
    butter
  • 25 g
    invert sugar

Preparation: Inaya™ ganache

Bring to a boil

Preparation: Inaya™ ganache

At 80°C, pour over

Mix the cream with the Inaya™ 65% dark chocolate couverture, emulsify the ganache in a Robot-Coupe.