Tanzanie & Cola Chocolate Tart

Chocolate pâte sucrée

ingredients preparation
  • 150g
    82% butter
  • 1g
    sea salt
  • 95g
    confectioner's sugar
  • 30g
    almond flour
  • 200g
    A.P. flour
  • 50g
    whole egg(s)
  • 40g
    DCP-22SP

Combine all ingredients in a food processor

Chill dough overnight.
Roll to 2.5 mm thickness.
Form 5 cm diameter tart rings.
Freeze.
Bake at 320°F/160°C around 15 minutes.
Allow to cool and set aside.

Vanilla and cola caramel

ingredients preparation

Cook the sugar and dextrose to caramel

  • 2g
    salt
  • 20g
    invert sugar
  • 95g
    glucose syrup DE 60
  • 160g
    35% cream

Deglaze with salt, invert sugar, glucose and cream
Continue to cook to 235°F/113°C
Remove from heat

  • 24g
    82% butter
  • 100g
    NCB-HD706-BY
  • cola extract

Add butter, Mycryo™ and cola extract

Mix well with immersion blender.
Cool to 86°F/30°C.
Pipe into tartlet shells (approx. 75 g).
Let set at room temperature.

Tanzanie Dark Chocolate Ganache

ingredients preparation
  • 260g
    35% cream
  • 17g
    invert sugar
  • 30g
    82% butter

Warm the cream, invert sugar and butter to 140°F/60°C

  • 150g
    CHD-Q75TAZ

Pour over melted chocolate 104°F/40°C

Create an emulsion with immersion blender.
Cast in a tart shell on top of the caramel.
Let set.

Chocolate Hazelnut Streusel

ingredients preparation
  • 100g
    82% butter
  • 100g
    raw sugar
  • 85g
    A.P. flour
  • 14g
    DCP-22SP
  • 80g
    hazelnut flour
  • 2g
    cinnamon powder
  • 2g
    baking powder

Combine all ingredients in a food processor
Bake at 320°F/160°C for about 15 minutes

Method & Assembly

Pipe the cola caramel into the tart shell.
Let set.
Cast the Tanzanie ganache in the tart shell and let set.
Sprinkle pieces of baked chocolate hazelnut streusel.
Decorate as desired.

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