Haïti chocolate tartlets

Recipe

ingredients	preparation
155g butter 100g confectioner's sugar 30g almond powder	Mix
50g whole egg(s) 1pod(s) Vanilla	Add
260g flour	Then
Mix to a smooth texture (dough). Chill. Roll out the dough to 2 mm. Cut with a triangular cutter. Bake at 165°C. Sprinkle with Mycryo™ cocoa butter immediately to keep the pastry dry.

ingredients	preparation
480g 35% fat liquid cream 70g Whole milk	Heat
95g glucose 56g egg yolks	Make a custard with
Heat the custard at 85°C.
240g CHD-Q65HAI	Pass and pour on to
Pour 45 g of Haiti crémeux on the shortcrust pastry cut beforehand in triangle. Freeze