Servings: Serves 6/8, use 20 cm diameter ring
2 Recipes steps
1 ALMOND SHORTCRUST PASTRY
ALMOND SHORTCRUST PASTRY
120 g Butter
2 g Salt
80 g Icing Sugar
30 g Finely ground almonda
60 g Plain flower
180 g Fine Pastry flour
First mix the softened butter, fine salt, icing sugar, ground almonds, egg and 60g flour. As soon as the mixture is homogeneous, very quickly add the remaining 180g flour.
Spread out between two sheets of baking paper and set aside in the refrigerator.
Line the tart tin with the pastry.
Blind bake at 310-320°F (155-160°C) for approximately 15 minutes.
300 g Whipping cream 35%
50 g Acacia honey
270 g ORIADO 60%
Heat the cream with the acacia honey. Gradually pour over the melted ORIADO 60% chocolate.
Mix using an immersion blender to create an emulsion.
lncorporate the remainder of the cream and mix to perfect this emulsion.
Pour into the pastry base and allow to set in the refrigerator for at least 4 hours