Tonka bean tartlets
- Level:
-
Medium
Shortcrust pastry
Ingredients: Shortcrust pastry
-
310 gButter
-
195 gIcing sugar
-
65 gAlmond powder
Preparation: Shortcrust pastry
Mix.
Ingredients: Shortcrust pastry
-
100 gEggs
Preparation: Shortcrust pastry
Add.
Ingredients: Shortcrust pastry
-
520 gFlour
Preparation: Shortcrust pastry
Add and mix to obtain a homogeneous mixture.
Ingredients: Shortcrust pastry
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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400 gUht cream
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15 gGrated tonka
Preparation: TONKA BEAN GANACHE
Infuse the day before.
Ingredients: TONKA BEAN GANACHE
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375 gInfused cream
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30 gSorbitol
-
560 g
Preparation: TONKA BEAN GANACHE
Heat infused cream with sorbitol at 85°C.
Pour on chocolate.
Mix until smooth.
Ingredients: TONKA BEAN GANACHE
-
40 gInvert sugar
Preparation: TONKA BEAN GANACHE
Add.
Ingredients: TONKA BEAN GANACHE
-
60 gButter 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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