Tartlet Yogurt, Red berries and Chocolate

SABLÉE CHOCOLATE DOUGH

Ingredients

  • 1000 g.
  • Nevada Sugar
  • 865 g.
  • Butter
  • 335 g.
  • Whole egg
  • 100 g.
  • Whole Milk
  • 2000 g.
  • Flour W200
  • q/s
  • Vanilla and salt
  • 80 g.
  • Cocoa Powder 22/24

Elaboration

Cream the butter with sugar Nevada. Little by little add eggs and milk to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flou and Cocoa Powder 22/24. Cut and shape. Work all ingredients at room temperature Bake:m 180ºC Time: 20 minutes.

GELIFIED YOGURT

Ingredients

  • 500 g.
  • Les Crèmes Yogurt
  • 100 g.
  • Whole Milk
  • 11 g.
  • Gelatine sheets

Elaboration

Heat and mix the milk and Les Crèmes Yogurt, add the previously hydrated gelatine sheets, fill moulds and freeze.

MILK CHOCOLATE GANACHE

Ingredients

  • 250 g.
  • Cream 35% M.G.
  • 25 g.
  • Inverted Sugar
  • 410 g.
  • Mara milk chocolate
  • 50 g.
  • Butter

Elaboration

Boil the cream with the Inverted Sugar and pour over the Mara milk chocolate. Add the butter.

Assembly and finishing

    1.Fill the tartlet a thin layer of Moorea Arándanos and another of Gelified Yogurt.

    2.Finish filling the tartlet with Milk Chocolate Ganache and decorate to taste.

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