Pâte briseé tartlets with dehydrated physalis and toasted almonds crème caramel, coated with tempered chocolate santander 53% and garnished with sour blackberry ribbons and warm Chocolate Santander 70% ganache..
This delicious dessert combines classic English techniques with the contrast of textures, temperatures and tropical flavors that highlight the delicious elegance of Chocolate Santander.
The tartlets are equally delicious made on the spot or several days in advance.
