P125 CŒUR DE GUANAJA SHORTBREAD CRUST
- 180g European-style butter
- 100g P125 CŒUR DE GUANAJA
- 140g Confectioners’ sugar
- 45g Almond flour
- 3g Fine salt
- 75g Eggs
- 350g All-purpose flour
- Using the paddle attachment in a food processor, cream the cold cubed butter until it has a soft and fluffy texture. Add the melted chocolate at 35°C. Add the confectioners’ sugar, almond flour, and salt. Add the eggs. Mix them in. Add the flour, then hand-mix until a homogeneous dough forms. Set aside in the refrigerator or spread out immediately.
CONFECTION 80% GANACHE
- 150g Whole milk
- 110g Whipping cream
- 90g Invert sugar
- 250g CONFECTION 80%*
- Heat the milk, cream, and invert sugar to 80°C. Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so. Immediately mix using an immersion blender to make a perfect emulsion.
Assembly and finishing
Make the shortbread crust dough and roll it out to a thickness of 2mm. Use to line greased 7.5cm diameter tart rings. Bake at 150°C for 20-22 mins. Make the ganache and pour into the tart crusts at 30-35°C. Leave to set in the refrigerator.
