White Chinese Tea Chocolate Tart

Created by:

Martin Diez

Philippe Bertrand

White Chinese Tea Chocolate Tart

Level:: Medium
Makes:: Recipe for approximately 15 small 1-person tarts

8.8 oz

flour
4.4 oz

butter
1.1 oz

almond powder
0.9 oz

caster sugar
1.8 oz

confectioner's sugar
0.1 oz

salt

Mix together

2.3 oz

whole egg(s)

Add in 2 times

Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings.
Bake at 160°C.

14.1 oz

whipped cream 35%
2.0 oz

butter
2.6 oz

chestnut tree honey
0.4 oz

Mariage Frères® white tea 'Gin Zhen - Silver Needle'

Infuse 15 min at 70°C (158°F)

Strain the cream through a chinois.

6.3 oz

CHD-Q65MADINOP
1.8 oz

CHM-Q32HARM

Cook at 80°C (176°F) and pour on

6.2 oz

Cacao Barry FILLING - CARA CRAKINE™ - PASTE WITH INCLUSIONS - 5KG BUCKET

Soften

Roll out to 0.01 in / 2 mm thickness and cut in diameter of tart.

Spread the Cara Crakine™ in the sweet dough.
Pour the chocolate ganache in the sweet dough.

CHD-Q65MADINOP

Decorate with chocolate decorations made with Madirofolo