Ingredients
- Pâte Sablée:
- 125 g / 4½ oz butter
- 60 g / 2 oz powdered sugar
- 1 egg
- 4 g / 1/7 oz vanilla pod
- 1 g / 1/30 oz salt
- 185 g / 6½ oz Italian 00 flour
- Dark chocolate ganache:
- 150 g / 5¼ oz Zaini dark chocolate
- 150 g / 5¼ oz cream
- White chocolate ganache:
- 150 g / 5¼ oz white chocolate
- 150 g / 5¼ oz cream
Directions
Protip
To get a crumbly base, do not take pastry out of the fridge to early. Also, do not leave ganaches to stand for too long before filling the tart, so they remain soft.
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