The White Chinese Tea and Chocolate Tartlet

Recipe for approximately 15 small 1-person tartlets

Pâtisserie Tartelette

 

SWEET DOUGH

Mix together:

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
rings.

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:

180 g Cacao Barry Madirofolo Dark Chocolate Couverture

50 g Cacao Barry Lactée Supérieure 38% Milk Chocolate

 

CARA CRAKINE

Soften 175 g of Cacao Barry Cara Crakine

 

ASSEMBLY

Spread the Cara Crakine on the sweet dough.
Pour the ganache into the tart shells.
Add some decorations made with Dark Chocolate Couverture Madirofolo.

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