Monoportion Belle Hélène

Knead all the ingredients in a planetary mixer equipped with a paddle, until obtaining a well-blended dough. Place in the refrigerator for at least one hour. Roll out the short-pastry with a sheeter to a layer of 2-3 mm. Make some monoportion tarts and bake at 180°C for 10-12 minutes. Once cooled, spread a little quantity of tempered white chocolate or cocoa butter inside the tart in order to make it waterproof.

Knead all the ingredients in a planetary mixer equipped with a paddle, until obtaining a well-blended dough. Place in the refrigerator for at least one hour. Roll out the short-pastry with a sheeter to a layer of 2-3 mm. Make some monoportion tarts and bake at 180°C for 10-12 minutes. Once cooled, spread a little quantity of tempered white chocolate or cocoa butter inside the tart in order to make it waterproof.

Knead all the ingredients in a planetary mixer equipped with a paddle, until obtaining a well-blended dough. Place in the refrigerator for at least one hour. Roll out the short-pastry with a sheeter to a layer of 2-3 mm. Make some monoportion tarts and bake at 180°C for 10-12 minutes. Once cooled, spread a little quantity of tempered white chocolate or cocoa butter inside the tart in order to make it waterproof.