Tanzanie & Cola Chocolate Tart
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/863fb59e7d6303c0451265d76d9ef57d.jpg?itok=WbiTuG01)
Chocolate pâte sucrée
ingredients | preparation |
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Combine all ingredients in a food processor |
Chill dough overnight. |
Vanilla and cola caramel
ingredients | preparation |
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Cook the sugar and dextrose to caramel |
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Deglaze with salt, invert sugar, glucose and cream |
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Add butter, Mycryo™ and cola extract |
Mix well with immersion blender. |
Tanzanie Dark Chocolate Ganache
ingredients | preparation |
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Warm the cream, invert sugar and butter to 140°F/60°C |
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Pour over melted chocolate 104°F/40°C |
Create an emulsion with immersion blender. |
Chocolate Hazelnut Streusel
ingredients | preparation |
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Combine all ingredients in a food processor |
Method & Assembly
Pipe the cola caramel into the tart shell. |