Chocolate Cream Tart - Puratos

Ingredients

• Beat Mrs. J, Mimetic 32 and sugar until light and fluffy
• Add egg and vanilla Classic slowly till dispersed then mix in flour on slow till sides of bowl are clear
• Roll sweet paste ± 2mm thick, cut with a cake ring and line foil shape 3001p, trim edges
• Melt the Belcolade dark and blend the cream into the chocolate as soon as it melts
• Pour 300g of mixture into the tart bases and leave to set
• Whip up the Ambiante Topping on medium speed using a whisk, add the classic orange flavour
• Pipe the cream on top of the filling using a round nozzle
• Grate orange peel over for effect