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Vanilla chocolate tartlet

Cooking Time

60 mins

Serving Suggestion

25 people

Difficulty

How to make Vanilla chocolate tartlet

1

Mix all the ingredients together with the GOLD CUP® BACK until you have a homogenous dough

2

Store the dough overnight in the fridge

3

Roll the dough to 2.5 mm and shape your forms

4

Bake for 14 min at 170°C

5

Make a cream (Anglaise) with the milk, sugar and egg yolks

6

Allow to chill in the fridge

7

Once cold add the whipped cream*

8

Pour the mixture into the baked short crust forms

9

Put in the freezer

10

Boil the cream* with the tonka aroma

11

Pour it on to the chocolate

12

Mix until smooth and store for at least 12 hours in the fridge

13

Whip the cream* and decorate the tart

Notes & Variations

*VANDEMOORTELE ALTERNATIVES FOR A LIGHTER, CHEAPER AND MORE STABLE CREAM;

a) Make your own cream with GOLD CUP® CHANTY & GOLD CUP® SPECIAL:

Boil 1 l milk with 250 g sugar. Add 300 g GOLD CUP® SPECIAL & 300 g GOLD CUP® CHANTY and heat the mixture to 80°C. Whisk 3 egg yolks with some milk. Add the egg yolks to the mixture and mix for 7 minutes. Put the mixture in the fridge for 24 hours.

b) Ready-to-use preparation for whipping GOLD CUP® CHANTY DECO

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Short Crust:
500 G GOLD CUP® BACK
340 G SUGAR
100 G ALMOND POWDER
8 G SALT
4 EGGS
780 G FLOUR
60 G COCOA POWDER
---------------------------------
Vanilla cream:
270 G MILK
1 VANILLA STICK
70 G SUGAR
4 EGG YOLKS
300 G WHIPPED CREAM*
---------------------------------
Chocolate whipping cream:
650 G CHANTILLY
300 G DARK CHOCOLATE
15 G TONKA AROMA

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