Chocolate Short Crust Pastry
|Icing sugar||80 g|
|Vanilla pod||remove seeds|
|Almond meal||25 g|
|Callebaut Cocoa Powder CP||10 g|
Mix together the butter, icing sugar, salt and vanilla.
Sieve and mix almond meal, egg, flour and Callebaut Cocoa Powder.
Leave to cool in the fridge (for about 4 hours).
Roll out the chocolate short crust pastry. Create tartlet shapes 8 cm diameter and 2.5 cm high. Bake at 180°C. Leave to cool.
|Dark Chocolate Callebaut Strong 70-30-38NV||80 g|
Melt dark chocolate and mix with egg yolks. Whip and fold egg whites into the cooled chocolate mixture. Pour immediately into the tartlets and bake for +/- 10 minutes at 180°C.
Formulation courtesy of Callebaut