Tea-chocolate tart

Recipe for two tarts of 14 cm diameter



Short crust almond lime

120 g Debic Cake Butter Gold

75 g coconut icing sugar

50 g almond powder

160 g bulled barley flour

10 g cacao powder extra brut

40 g egg yolk

1 lime, the zest

Blueberry compote

450 g puree of blueberries

3 g flower tea

2 g pectin NH

5 g coconut sugar

Chocolate mousse 64%

60 g milk

200 g dark chocolate Guyaquil 64%

370 g Debic Stand & Overrun

Tea Crémeux

225 g Debic Stand & Overrun

3 g flower tea

1,5 g powdered gelatin

9 g water

125 g white chocolate Zéphyr


Short crust almond lime

Mix in a stand mixer, by using the paddle, the butter with the coconut icing sugar.

Add the almond powder, the barley flour and the cacao.

Finish with the egg yolk.

Flatten the dough at 2 mm and keep refrigerated.

Roll out on 2 mm and line 2 tarts of 14 cm diameter.

Bake at 140°C during 10 minutes.

Sprinkle some Mycryo cacao butter over the tarts immediately when they come out of the oven.

Blueberry compote

Infuse the tea in the warm puree.

Strain and reheat the puree.

Sprinkle the sugar-pectin mixture at 40°C and bring to a boil.

Mix and cool down.

Chocolate mousse 64%

Bring the milk to a boil and pour over the dark chocolate.

Mix to a homogeneous ganache and, at 35°C, fold in the semi whipped cream.

Tea Crémeux

Hydrate the gelatin with the water.

Infuse the tea in the hot cream.


Use 75 g of the infused cream and bring to a boil.

Add the gelatin mass and pour over the white chocolate.

Mix and finish with the rest of the liquid infused cream.

Leave to rest for 1 night, refrigerated.


Pipe the blueberry compote in the baked short crust tarts.

Whip the tea crémeux and the chocolate mouse and pipe them alternately over the compote.

Finishing touch

Finish with fresh blueberries, flower petals and lime zest.

Close with the baked logo lid.