Chocolate Cream Tart


Working Method

Sweet Paste
  1. Beat Mrs. J, Mimetic 32 and sugar until light and fluffy.
  2. Add egg and vanilla Classic slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 2mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210°C.

  1. Melt the Belcolade dark and blend the cream into the chocolate as soon as it melts. 
  2. Pour 300g of mixture into the tart bases and leave to set.

  1. Whip up the Ambiante Topping on medium speed using a whisk, add the classic orange flavour.
  2. Pipe the cream on top of the filling using a round nozzle.
  3. Grate orange peel over for effect.


About this recipe

Author: Chipkins Puratos

Complexity level:  


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