Carriacou Tartlet - Bistro Version | Valrhona Chocolate
Make the cream mix, the shortbread and the fine biscuits. Roll the shortbread out to a thickness of 2.5mm. Use a cutter to cut out 7cm diameter disks. Bake
Ingredients
- 210g almond shortbread
- 150g GUANAJA 70%
- 100g Dry butter 84%
- 100g icing sugar
- 100g egg whites
- 80g French white pastry flour
- 20g CACAO POUDRE
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