White Chinese Tea Chocolate Tart
- Level:
-
Medium
- Makes:
-
Recipe for approximately 15 small 1-person tarts
Sweet dough
Used products: Sweet dough
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250 gflour
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125 gbutter
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30 galmond powder
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25 gcaster sugar
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50 gconfectioner's sugar
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4 gsalt
Preparation: Sweet dough
Mix together
Used products: Sweet dough
-
65 gwhole egg(s)
Preparation: Sweet dough
Add in 2 times
Sheet out the dough (0.1 in / 3 mm thick) and line 3 in / 80 mm Ø tart rings.
Bake at 320°F/160°C.
Chocolate/White Chinese Tea Ganache
Used products: Chocolate/White Chinese Tea Ganache
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400 gwhipped cream 35%
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57 gbutter
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75 gchestnut tree honey
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10 gMariage Frères® white tea 'Gin Zhen - Silver Needle'
Preparation: Chocolate/White Chinese Tea Ganache
Infuse 15 min at 70°C (158°F)
Strain the cream through a chinois.
Used products: Chocolate/White Chinese Tea Ganache
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180 gCHD-Q65MADINOP
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50 gCHM-Q32HARM
Preparation: Chocolate/White Chinese Tea Ganache
Cook at 80°C (176°F) and pour on
Cara Crakine™
Used products: Cara Crakine™
Preparation: Cara Crakine™
Soften
Roll out to 0.01 in / 2 mm thickness and cut in diameter of tart.
Assembly
Spread the Cara Crakine™ in the sweet dough.
Pour the chocolate ganache in the sweet dough.
Used products: Assembly
-
CHD-Q65MADINOP
Preparation: Assembly
Decorate with chocolate decorations made with Madirofolo
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