Tonka bean tartlets

level 2

Recipe components

Used Callebaut products

Shortcrust pastry

IngredientsPreparation
  • 310g
    butter
  • 195g
    icing sugar
  • 65g
    almond powder

Mix.

  • 100g
    eggs

Add.

  • 520g
    flour

Add and mix to obtain a homogeneous mixture. 

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

IngredientsPreparation
  • 400g
    UHT cream
  • 15g
    grated Tonka

Infuse the day before.  

Heat infused cream with sorbitol at 85°C. 
Pour on chocolate. 
Mix until smooth. 

  • 40g
    invert sugar

Add.

  • 60g
    butter in small cubes

Add at 35°C and mix. 

Pour tonka bean ganache in tartlet bases.
Let rest for 24 hours, decorate afterwards.