Chocolate Tartlet

Recipe

Created by

ingredients	preparation
310g sugar 195g butter	Cream
500g flour 90g almond powder 1g salt	Add
80g whole egg(s)	Then add
Mix to a smooth textured dough. Let rest in the fridge. Roll out to 2 mm. Let rest in the fridge before cooking. Bake at 160°C for about 12 minutes, or until golden.
Tips & Tricks: The raw dough keeps very well in the freezer. Thaw a few hours before rolling out.

ingredients	preparation
475g 35% cream 50g honey	Bring to a boil
510g CHM-Q41ALUN	Pour over
Let melt for 2 minutes and emulsify with an immersion blender.
80g butter	When the ganache is at 40-45°C, add
Refrigerate the ganache. Pour 120 g of ganache in a ramekin or a plate, and place a few pieces of crushed pâte sablée on the deconstructed tartlet.