1 Mar 2023
Soft the mimetic incorporation, salt, and sugar.
Add the eggs and the rum
Add the sifted flour with baking powder
Keep refrigerated for 24hours
Laminate at 9mn to shape the tart
Mix the sugar and CPT together, then add 150 gr of milk.
Bring the rest of the milk to a boil and pour 1/3 on top of the CPT mix.
Strain everything back into the sauce pan and bring it back to a boil, cook it forat least 1min.
Spread at thin as possible onto a clean tray to cool down as fast as possible.
Pipe the Topfil into silicon mould and freeze
Whip the cream to a soft peak and dip the buildup base tart into it.
Melt the cocoa butter and incorporate the milk chocolate.
Spray on top of the frozen tart.