Mint Chocolate Tart
Recipe
Created by
- Marc Chiecchio - Master pastry chef and owner of Pâtisserie Marius et Fanny
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_vend_bc-481x481/public/externals/0361cebc1e54d3f2f1a35340b9647938.jpg?itok=d9V6EhRI)
Sablé breton
ingredients | preparation |
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Mix |
Keep in the fridge until the mixture is dough consistency. |
Milk Chocolate Icing
ingredients | preparation |
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Boil |
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Add |
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Pour on |
Stir the mix until consistency of icing. |
Crystallised mint leaves
ingredients | preparation |
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Dip |
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in |
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Sprinkle with |
Place the leaves on a tray and place in a 100°C oven for a few minutes, until the leaves crystallise. |
Assembly
Unmould and ice the mint ganache with milk chocolate icing and place on the sablé breton disc. |