White Chinese Tea Chocolate Tart

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Sweet dough

ingredients	preparation
250g flour 125g butter 30g almond powder 25g caster sugar 50g confectioner's sugar 4g salt	Mix together
65g whole egg(s)	Add in 2 times
Sheet out the dough (3 mm thick) and line 80 mm Ø tart rings. Bake at 160°C.

Chocolate/White Chinese Tea Ganache

ingredients	preparation
400g whipped cream 35% 57g butter 75g chestnut tree honey 10g Mariage Frères® white tea 'Gin Zhen - Silver Needle'	Infuse 15 min at 70°C (158°F)
Strain the cream through a chinois.
180g CHD-Q65MADINOP 50g CHM-Q32HARM	Cook at 80°C (176°F) and pour on

Cara Crakine™

ingredients	preparation
175g FNF-X32CARACR	Soften
Roll out to 0.01 in / 2 mm thickness and cut in diameter of tart.

Assembly

ingredients	preparation
Spread the Cara Crakine™ in the sweet dough. Pour the chocolate ganache in the sweet dough.
CHD-Q65MADINOP	Decorate with chocolate decorations made with Madirofolo

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