The White Chinese Tea and Chocolate Tartlet
Recipe for approximately 15 small 1-person tartlets
250 g Flour
125 g Fresh butter
30 g Ground almonds
25 g Caster sugar
50 g Icing sugar
4 g Salt
Add in two times 65 g of eggs.
Sheet out the sweet pastry (3mm thick) and line 80mm Ø tart
Bake at 160°C.
CHOCOLATE & WHITE CHINESE TEA GANACHE
Infuse 15min at 70°C:
400 g Whipping cream (35% fat)
60 g Fresh butter
75 g Chestnut tree honey
10 g White tea «Gin Zhen – Aiguille d’argent» Mariage Frères
Sift the cream.
Cook at 80°C and pour over:
Soften 175 g of Cacao Barry Cara Crakine
Spread the Cara Crakine on the sweet dough.
Pour the ganache into the tart shells.
Add some decorations made with Dark Chocolate Couverture Madirofolo.