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:
Easy

Breton shortcake (makes fourteen 16cm Ø cakes)

Ingredients: Breton shortcake (makes fourteen 16cm Ø cakes)

  • 1.0 lb
    flour
  • 11.3 oz
    butter
  • 0.1 oz
    salt
  • 0.1 oz
    crushed speculoos
  • 0.7 oz
    baking powder

Preparation: Breton shortcake (makes fourteen 16cm Ø cakes)

Mix and knead in the kneader.

Ingredients: Breton shortcake (makes fourteen 16cm Ø cakes)

  • 5.6 oz
    egg yolks
  • 11.3 oz
    granulated 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

  • 1.1 lb
    milk

Preparation: Honey chocolate mousse

Bring to the boil.

Ingredients: Honey chocolate mousse

  • 4 leaf/leaves
    soaked gelatin

Preparation: Honey chocolate mousse

Dissolve in the milk.

Ingredients: Honey chocolate mousse

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

  • 2.2 lb
    cream

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.