This tartlet is all about depth: roasted sesame, almond praline, feuilletine, sea salt and milk chocolate. The 823 gives the praline a warm, creamy chocolate body without taking over the sesame. It makes the tartlet taste generous, distinctive and perfectly clear in every bite. Put in the counter once, and you’ll see it becomes a year-round staple people will come back for.

Level:: Medium
Makes:: 20 tartlets
Shelf life:: 3 days
Conservation:: The tartlets shells can be baked in advance and kept covered at room temperature. The sesame praline is stable at room temperature. The ganache is kept in the fridge at 4°c and can be remelt when needed.

1.4 oz

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
1.4 oz

Whole eggs
8.8 oz

Butter 82% fat
4.0 oz

Almond powder
4.2 oz

Icing sugar
1.4 oz

Whole eggs
13.8 oz

Pastry flour
0.1 oz

Salt

In a mixer with a paddle attachment, soften the butter with the sugar.
Add in 2 steps the tempered whole eggs.
Sieve the flour and cocoa powder together.
Scrape the bowl well and add the rest of the ingredients. Do not overmix.
Knead the dough and leave it to rest for a minimum of 2 hours in the fridge.
Bake at 160°c.

10.6 oz

35% fat cream
2.1 oz

Butter 82% fat
1.1 oz

Inverted sugar paste
1.2 lb

Callebaut Milk Chocolate - 823 - 5kg Block

Bring the cream and inverted sugar to 80°c
Pour over the chocolate callets, allow to melt, and create an emulsion with a mixer.
At 40°c, add the soft butter and stabilise the emulsion.
Cool down on a tray in the fridge for a minimum of 2 hours or until crystallised.

3.5 oz

Callebaut Callebaut Selection - Dark Chocolate Small Flakes - 5kg
6.9 oz

Almond praline
4.8 oz

Sesame pure paste
3.2 oz

Sesame seeds
1.6 oz

Pailleté feuilletine
0.1 oz

Sea salt
6.0 oz

Callebaut Milk Chocolate - 823 - 5kg Block

Roast the sesame seeds.
Melt the chocolate at 45°c.
Add the pure paste and praline to the chocolate.
Stir well to combine the three different ingredients.
Pre-crystallize the praline at 23°c, and fill up the tartlet shells at 2/3 with sesame praline.
Let it set in the fridge 10 minutes or until set.
Pipe the ganache at 30°C to cover the tartlet completely.
Let it set and decorate with Callebaut Dark Chocolate Small Flakes.