Recipe components

Used Callebaut products

Almond butter dough

IngredientsPreparation
  • 250g
    flour
  • 150g
    butter
  • 2g
    salt
  • 10g
    liquid vanilla
  • 95g
    icing sugar

Mix together into a crumbly dough. 

  • 55g
    eggs
  • 30g
    almond powder

Add to the previous mixture and mix until homogeneous and smooth. Save in the fridge.

Filling

IngredientsPreparation
  • 100g
    whole egg(s)
  • 40g
    granulated sugar

Beat into a smooth, airy mixture.

  • 6g
    cornflour

Sift and fold into the previous mixture.

  • 100g
    cream

Beat until half stiff and mix into the previous mixture.

Ganache

IngredientsPreparation
  • 500g
    cream
  • 200g
    glucose
  • 100g
    sugar

Boil cream, glucose and sugar together.

Pour the cream mixture over chocolate and butter (in a high recipient), then homogenize.

  • 500g
    creamed butter

Mix into the previous mixture once it has cooled down below 35°C.

Mocha glaze

IngredientsPreparation
  • 150g
    water
  • 300g
    granulated sugar
  • 300g
    glucose

Boil together at 103°C.

  • 200g
    sweet condensed milk
  • 140g
    gelatin mass

Pour the glucose-mixture over the condensed milk-gelatine mix, and mix until smooth and homogenous.

Pour the previous mixture over the chocolate. Add in mocha extract to the taste. And homogenize with the immersion blender without creating air bubbles. 

Finishing and presentation

Dress tartlet baking tins with rolled out almond butter dough (±3mm). Fill the tins with the filling until ¾ filled. Bake at 190°-200°C. Leave to cool after baking.

Fill the tins with the ganache and leave to set.

Finish with the glaze and nicely even out the surface.