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.
- Level:
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Easy
Breton shortcake (makes fourteen 16cm Ø cakes)
Ingredients: Breton shortcake (makes fourteen 16cm Ø cakes)
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450 gflour
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320 gbutter
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4 gsalt
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2 gcrushed speculoos
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20 gbaking powder
Preparation: Breton shortcake (makes fourteen 16cm Ø cakes)
Mix and knead in the kneader.
Ingredients: Breton shortcake (makes fourteen 16cm Ø cakes)
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160 gegg yolks
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320 ggranulated sugar
Preparation: Breton shortcake (makes fourteen 16cm Ø cakes)
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).
Honey chocolate mousse
Ingredients: Honey chocolate mousse
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500 gmilk
Preparation: Honey chocolate mousse
Bring to the boil.
Ingredients: Honey chocolate mousse
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4 leaf/leavessoaked gelatin
Preparation: Honey chocolate mousse
Dissolve in the milk.
Ingredients: Honey chocolate mousse
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700 gCHF-Q1HONEY
Preparation: Honey chocolate mousse
Add to the milk in two parts and mix well. Leave to cool down to 40-45°C.
Ingredients: Honey chocolate mousse
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1000 gcream
Preparation: Honey chocolate mousse
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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