White Chinese Tea Chocolate Tart
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/19deb23bac4d7484ac2b629b14cbf793.jpg?itok=5QC1ToLF)
Sweet dough
ingredients | preparation |
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Mix together |
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Add in 2 times |
Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings. |
Chocolate/White Chinese Tea Ganache
ingredients | preparation |
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Infuse 15 min at 70°C (158°F) |
Strain the cream through a chinois. |
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Cook at 80°C (176°F) and pour on |
Cara Crakine™
ingredients | preparation |
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Soften |
Roll out to 0.01 in / 2 mm thickness and cut in diameter of tart. |
Assembly
ingredients | preparation |
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Spread the Cara Crakine™ in the sweet dough. |
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Decorate with chocolate decorations made with Madirofolo |