White Chinese Tea Chocolate Tart

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Sweet dough

ingredients preparation
  • 250g
    flour
  • 125g
    butter
  • 30g
    almond powder
  • 25g
    caster sugar
  • 50g
    confectioner's sugar
  • 4g
    salt

Mix together

  • 65g
    whole egg(s)

Add in 2 times

Sheet out the dough (0.1 in / 3 mm thick) and line 3 in / 80 mm Ø tart rings.
Bake at 320°F/160°C.

Chocolate/White Chinese Tea Ganache

ingredients preparation
  • 400g
    whipped cream 35%
  • 57g
    butter
  • 75g
    chestnut tree honey
  • 10g
    Mariage Frères® white tea 'Gin Zhen - Silver Needle'

Infuse 15 min at 70°C (158°F)

Strain the cream through a chinois.

  • 180g
    CHD-Q65MADINOP
  • 50g
    CHM-Q32HARM

Cook at 80°C (176°F) and pour on

Cara Crakine™

ingredients preparation
  • 175g
    FNF-X32CARACR

Soften

Roll out to 0.01 in / 2 mm thickness and cut in diameter of tart.

Assembly

ingredients preparation

Spread the Cara Crakine™ in the sweet dough.
Pour the chocolate ganache in the sweet dough.

  • CHD-Q65MADINOP

Decorate with chocolate decorations made with Madirofolo