Haïti chocolate tartlets

Haïti chocolate tartlets

Level:
Medium
Makes:
Recipe for around 20 tarts

Pâte sablée

Used products: Pâte sablée

  • 5.5 oz
    butter
  • 3.5 oz
    confectioner's sugar
  • 1.1 oz
    almond powder

Preparation: Pâte sablée

Mix

Used products: Pâte sablée

  • 1.8 oz
    whole egg(s)
  • 1 pod(s)
    Vanilla

Preparation: Pâte sablée

Add

Used products: Pâte sablée

  • 9.2 oz
    flour

Preparation: Pâte sablée

Then

Mix to a smooth texture (dough).
Chill. 
Roll out the dough to 2 mm.
Cut with a triangular cutter.
Bake at 165°C. 
Sprinkle with Mycryo™ cocoa butter immediately to keep the pastry dry.

Haiti Crémeux

Used products: Haiti Crémeux

  • 1.1 lb
    35% fat liquid cream
  • 2.5 oz
    Whole milk

Preparation: Haiti Crémeux

Heat

Used products: Haiti Crémeux

  • 3.4 oz
    glucose
  • 2.0 oz
    egg yolks

Preparation: Haiti Crémeux

Make a custard with

Heat the custard at 85°C.

Used products: Haiti Crémeux

  • 8.5 oz
    CHD-Q65HAI

Preparation: Haiti Crémeux

Pass and pour on to

Pour 45 g of Haiti crémeux on the shortcrust pastry cut beforehand in triangle.
Freeze