Dulce de Leche and Coconut Tartlet.

Sablé dought

Ingredients

  • 1000 g.
  • Nevada Sugar
  • 863 g.
  • Butter
  • 335 g.
  • Whole egg
  • 100 g.
  • Milk
  • 2000 g.
  • Flour W200
  • c/s
  • Vanilla
  • c/s
  • Salt

Elaboration

Blender with the spatula. Cream the butter with sugar. Little by little, add eggs to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour. All the ingredients at room temperature.

Coconut Ganache

Ingredients

  • 400 g.
  • Apollo Coconut
  • 210 g.
  • Miravet
  • 280 g.
  • White Cream
  • 40 g.
  • Toasted Grated Coconut

Elaboration

Heat Apollo Coconut and add Miravet white chocolate mixing it with turmix. Add cold white cream and the grated coconut.

Assembly and finishing

    1.Fill up the tartlets with Coconut Ganache.

    2.Decorate with Les Crèmes Dulce de Leche.

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