Vanilla chocolate tartlet
Cooking Time
60 mins
Serving Suggestion
25 people
Difficulty
Allergy information
How to make Vanilla chocolate tartlet
Mix all the ingredients together with the GOLD CUP® BACK until you have a homogenous dough
Store the dough overnight in the fridge
Roll the dough to 2.5 mm and shape your forms
Bake for 14 min at 170°C
Make a cream (Anglaise) with the milk, sugar and egg yolks
Allow to chill in the fridge
Once cold add the whipped cream*
Pour the mixture into the baked short crust forms
Put in the freezer
Boil the cream* with the tonka aroma
Pour it on to the chocolate
Mix until smooth and store for at least 12 hours in the fridge
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