Tonka bean tartlets

Ingredients	Preparation
310g butter 195g icing sugar 65g almond powder	Mix.
100g eggs	Add.
520g flour	Add and mix to obtain a homogeneous mixture.
Q.S. NCB-HD706	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.

Ingredients	Preparation
400g UHT cream 15g grated Tonka	Infuse the day before.
375g infused cream 30g sorbitol 560g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 70-30-38 - 5kg Block	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.