Mint Chocolate Tart

Recipe

Created by
  • Marc Chiecchio - Master pastry chef and owner of Pâtisserie Marius et Fanny

Sablé breton

Ingredients Preparation
  • 140g
    butter
  • 140g
    sugar
  • 2g
    sea salt
  • 60g
    egg yolks
  • 200g
    flour
  • 10g
    baking powder

Mix

Keep in the fridge until the mixture is dough consistency.
Roll the dough to 1 cm.
Cut into 18 cm discs and bake in the oven at 180°C in the rings.

Milk Chocolate Icing

Ingredients Preparation
  • 250g
    milk
  • 100g
    glucose

Boil

  • 8g
    gelatin

Add

  • 700g
    Alunga™

Pour on

Stir the mix until consistency of icing.

Crystallised mint leaves

Ingredients Preparation
  • As needed
    mint leaves

Dip

  • As needed
    syrup at 30 Brix

in

  • As needed
    sugar

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.
Decorate with crystallised mint leaves and fine chocolate décor.

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