Tanzanie & Cola Chocolate Tart

Recipe

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-22EXBRU	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-22EXBRU 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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