Franquetta tart | Valrhona Chocolate
Roll out the shortbread crust to a thickness of 3mm and use it to line some greased De Buyer-Valrhona 15.5cm tart tins (ref. De Buyer 3098.06). Bake the ta
Ingredients
- 470g French-style pastry flour
- 180g Raw cane sugar
- 60g Franquette walnuts
- 4g Salt
- 240g European-style butter
- 100g Eggs
- 845g Fresh pears
- 85g Sugar
- 70g Water
- 4g Pectin NH
- 155g Heavy cream 36%
- 155g Whole milk
- 60g Acacia honey
- 155g Franquette walnuts
- 55g Cocoa butter
- 415g Heavy cream 36%
- 441g Whole UHT milk
- 187g UHT cream 35%
- 125g Whole eggs
- 51g Caster sugar
- 275g ANDOA NOIRE 70%
- 725g Crème anglaise
- 170g Franquette walnuts
- 90g Sugar
- 35g Water
- 5g Fleur de sel
- 170g European-style butter
- 170g Raw cane sugar from Reunion Island
- 170g Eggs
- 70g Franquette walnuts
- 70g ANDOA NOIRE 70%
- 301g UHT whole milk
- 128g UHT cream 35%
- 85g Whole eggs
- 35g Caster sugar
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