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Guli Hariyanto
Arie Yulianto

A delicious chocolate tartlet filled with espresso ganache and topped with cashew nuts, fresh berries and a drizzle of mango honey.

  • Sub Category Name
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015
  • Activities Name
    Real High Tea


Tartlet Shells
  • 65g Butter
  • 65g Castor Sugar
  • 75g Flour
  • 5g Baking Powder
  • 25g Cacao Powder
  • 75g Cream
  • 100g Dark Couverture
  • 75g Cream
  • 100g Milk Couverture
  • 5g Espresso
  • 50g Cashew nuts
  • 40g Mango honey
  • 100g Fresh berries

Methods and Directions

  • Place soft butter and sugar in a bowl and combine well. Add white flour, baking powder and cacao powder.
  • Knead the dough only until all ingredients are mixed well. Refrigerate for 2 hours.
  • Roll out on dusted marble top and cut to desired shape.
  • Press into small tartlet moulds and bake in a preheated oven at 170°C.
  • Heat the cream in two separate saucepans. Take off heat and add the two couvertures.
  • Let it cool down and fill into two separate piping bags. Pipe ganache into tartlet shells.
  • Garnish with chopped cashew nuts, fresh berries and mango honey.

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