Intense Chocolate Tart | Valrhona Chocolate
Assembly & Finishing : Roll out the Confection shortbread dough to a thickness of 2.5 mm. Use to line greased 7.5cm diameter tart rings. Bake at 30
Ingredients
- 180 g European-style butter
- P125 COEUR DE GUANAJA
- 140 g Confectioners’ sugar
- 35 g Almond flour
- 3 g Fine salt
- 75 g Eggs
- 350 g All-purpose flour
- 150 g Whole milk
- 110 g Whipping cream
- 90 g Invert sugar
- 250 g CONFECTION 80%*
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