Tonka bean tartlets
- Level:
-
Medium
Shortcrust pastry
Ingredients: Shortcrust pastry
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10.9 ozButter
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6.9 ozIcing sugar
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2.3 ozAlmond powder
Preparation: Shortcrust pastry
Mix.
Ingredients: Shortcrust pastry
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3.5 ozEggs
Preparation: Shortcrust pastry
Add.
Ingredients: Shortcrust pastry
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1.1 lbFlour
Preparation: Shortcrust pastry
Add and mix to obtain a homogeneous mixture.
Ingredients: Shortcrust pastry
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Q.S.Ncb-hd706
Preparation: Shortcrust pastry
Preserve cold.
Fill the tartlet moulds.
Bake at 150°C for 10-12 minutes.
Sprinkle with cocoa butter Callebaut® Mycryo NCB-HD706 when leaving the oven.
TONKA BEAN GANACHE
Ingredients: TONKA BEAN GANACHE
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14.1 ozUht cream
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0.5 ozGrated tonka
Preparation: TONKA BEAN GANACHE
Infuse the day before.
Ingredients: TONKA BEAN GANACHE
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13.2 ozInfused cream
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1.1 ozSorbitol
Preparation: TONKA BEAN GANACHE
Heat infused cream with sorbitol at 85°C.
Pour on chocolate.
Mix until smooth.
Ingredients: TONKA BEAN GANACHE
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1.4 ozInvert sugar
Preparation: TONKA BEAN GANACHE
Add.
Ingredients: TONKA BEAN GANACHE
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2.1 ozButter in small cubes
Preparation: TONKA BEAN GANACHE
Add at 35°C and mix.
Pour tonka bean ganache in tartlet bases.
Let rest for 24 hours, decorate afterwards.
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