Choco Loco Tartlet, Fresh Berries

Recipe by Yuli Hariyanto and Arie Yulianto of Shangri-La Suarabaya – Dilmah Real High Tea Global Challenge Silver Medal Winners 

Serving Portions: 10

Tartlet Shells
65 g Butter
65 g Caster sugar
75 g Flour
5 g Baking powder
25 g Cacao powder

75 g Cream
100 g Dark couverture
75 g Cream
100 g Milk couverture
5 g Espresso

50 g Cashew nuts
40 g Mango honey
100g Fresh berries

Place soft butter and sugar in a bowl and combine well

Add white flour, baking powder and cacao powder
Knead the dough only until all ingredients are mixed well

Refrigerate for 2 hours.
Roll out on dusted marble top and cut to desired shape.

Press into small tartlet molds and bake in preheated oven by 170C°.

Heat the cream in two separate sauce pans, add the two couvertures.

Cool down and fill into two separate piping bags
Pipe ganache into tartlet shells.

Garnish with chopped cashew nuts and fresh berries

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