Containing: 3 Components
For the pastry
Ingredients: For the pastry
-
3.5 ozsalted butter
-
6.2 ozflour
-
0.2 ozCallebaut Cocoa Powder
-
0.9 ozicing sugar
-
0.9 ozEgg
Preparation: For the pastry
Method
1 Preheat oven to 160°C on convection mode.
2 Put all the pastry ingredients into a food processor. Process for few seconds until a dough is formed.
3 Remove and cling wrap the dough. Chill in the fridge for 10 minutes.
4 Once done, press the dough onto the tart mould. Prick the bottom of the pastry with a fork and bake in the pre-heated oven for 15 minutes. Set aside to cool.
For the Chocolate Filling
Ingredients: For the Chocolate Filling
-
5.3 ozVan Houten Professiona Signature Dark Compound
-
5.3 ozVan Houten Professional Signature Milk Compound
-
10.6 ozwhipping cream
-
2.1 ozHazelnuts, roasted
Preparation: For the Chocolate Filling
Method
1 Place the chocolates and cream into a bowl then microwave it for 30 seconds. Stir until all the chocolates are well melted.
2 Add hazelnuts and pour mixture into the tart shells.
3 Set in the fridge for 3 hours. Decorate with the extra hazelnuts and Mona Lisa Crispearls.
Garnish
Ingredients: Garnish
-
1.1 ozHazelnuts, roasted and chop
-
0.0 grMona Lisa Crispearls
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments