Honey chocolate tart
Flavoured chocolates allow for surprising flavour notes in desserts and pastries. Here, a shortbread base is used in combination with a pastry cream flavoured with honey chocolate - oh yes, Callebaut uses natural honey to enrich its milk chocolate. It yields a pastry cream with intense cocoa hints, and lovely sweet and sour honey notes.
Recipe
Breton shortcake (makes fourteen 16cm Ø cakes)
| ingredients | preparation |
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Mix and knead in the kneader. |
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Beat together and add to the flour mixture. |
Wrap the dough and leave it overnight. Roll out 6 mm thick and cut out 16 cm Ø circles. Bake for 30 minutes at 180°C (leave the circles around them during baking). |
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Honey chocolate mousse
| ingredients | preparation |
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Bring to the boil. |
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Dissolve in the milk. |
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Add to the milk in two parts and mix well. Leave to cool down to 40-45°C. |
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Half whip and fold into the chocolate mixture. |
Pour a 1.5 cm layer into round Flexipan moulds (12 cm Ø). Freeze and remove from the mould. Spread a layer of mousse on each round of shortcake and finish with raspberries and the decoration of your choice. |
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