Tonka bean tartlets

Level:
Medium

Shortcrust pastry

Ingredients: Shortcrust pastry

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

Preparation: Shortcrust pastry

Mix.

Ingredients: Shortcrust pastry

  • 100 g
    eggs

Preparation: Shortcrust pastry

Add.

Ingredients: Shortcrust pastry

  • 520 g
    flour

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

  • 400 g
    UHT cream
  • 15 g
    grated Tonka

Preparation: TONKA BEAN GANACHE

Infuse the day before.  

Ingredients: TONKA BEAN GANACHE

Preparation: TONKA BEAN GANACHE

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

Ingredients: TONKA BEAN GANACHE

  • 40 g
    invert sugar

Preparation: TONKA BEAN GANACHE

Add.

Ingredients: TONKA BEAN GANACHE

  • 60 g
    butter 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.