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Makes 24 tartlets
Recipe Step by Step
Chocolate Shortcrust Pastry
250g P125 COEUR DE GUANAJA
450g Dry butter 84%
190g Whole eggs
880g Strong white bread flour
340g Icing sugar
110g Powdered blanched almonds
7.5g salt
Dessert Ganache
460g UHT cream 35%
75g Inverted sugar
460g 20131 CARANOA 55%
Caranoa Spray Mix
150g BEURRE DE CACAO
350g 20131 CARANOA 55%
Caranoa Whipped Ganache
95g UHT cream 35%
10g Glucose DE 38/40
10g Inverted sugar
90g 20131 CARANOA 55%
200g UHT cream 35%
Assembly and finishing
Make the whipped ganache, then store in the refrigerator. Make the P125 shortcrust pastry, then use it to line 7.5cm-diameter tart cases. Bake at 320°F (160°C) for approx. 15 minutes. Set aside.Make the dessert ganache and use it to fill the tarts. Leave to harden at 60°F (16°C).Whip up the whipped ganache, then use a piping bag with an 18mm petits fours nozzle to pipe out a 12g droplet.Immediately flatten your droplet using a sheet of confectionery dipping paper. Freeze. Spray the whipped ganache with the spray mix to give it a velvety look, and place it in the center of the tart.Finish off with your own customized logo decoration.