SABLÉE TARTALET
Ingredients
- 500 g.
- Azúcar Nevada
- 435 g.
- Butter
- 168 g.
- Whole Egg
- 50 g.
- Milk
- 800 g.
- Flour W200
- c/s g.
- Vanilla
- c/s g.
- Salt
- 200 g.
- Cacao powder 22/24
Elaboration
Cream the butter with Azúcar Nevada. Little by little, add eggs and milk. Add flour whit Cacao powder 22/24, salt and vanilla. All ingredients at room temperature.
QUARK MOUSSE
Ingredients
- 200 g.
- Trebon Quark
- 200 g.
- Water 45-50ºC
- 1000 g.
- Whipped Cream 35-38% M.G.
Elaboration
Mix Trebon Quark with water 50-55ºC. Add the whipped cream.
GELIFIED CHOCOLATE
Ingredients
- 60 g.
- Sugar
- 400 g.
- Milk
- 100 g.
- Whole Eggs
- 60 g.
- Corn Starch
- 20 g.
- Gelatine leaves
- 400 g.
- Wengué
Elaboration
Boil milk and sugar. Pour over the mix of whole egg and corn starch. Add chocolate Wengué and the hydrated gelatine, remove and pour into the moulds and cool.
GANACHE CHOCOLATE BLANCO
Ingredients
- 500 g.
- Whipped cream 35% M.G.
- 50 g.
- Inverted Sugar
- 566 g.
- Miravet
- 100 g.
- Butter
Elaboration
Boil the cream with the sugar and add the chocolate Ebano. Incorporate the butter.
GANACHE CHOCOLATE LECHE
Ingredients
- 500 g.
- Whipped cream 35% M.G.
- 50 g.
- Inverted Sugar
- 620 g.
- Mara
- 100 g.
- Butter
Elaboration
Boil the cream with the sugar and add the chocolate Mara. Incorporate the butter.
Assembly and finishing
1.Mold Quark cheese mousse incorporating in the center the gelified chocolate.
2.Once frozen, coat with Springel Chocolate.
3.Fill the tarts with Ganache milk chocolate and Ganache white chocolate.
4.Place the mousse on top of the tartlet.
