1 pie crust
200g dark chocolate
20cl single cream*
10g ‘Travel to India’ black tea
Cut the pie crust to the shape of your tartlets pans. Blind bake the pie crusts. In the meantime, in a baking pan, bring the cream to a boil. Outside of the heat, brew the tea in the cream for 5 minutes. Sieve and remove the tea. Reheat the cream. In the meantime, in a bowl, cut the chocolate into pieces, once the cream is ready, pour it into the chocolate and cover the bowl with a plate. Wait for 3 to 5 minutes, then blend the whole using a whisk. Pour the ganache into the tartlet pie crusts and leave them in the fridge for at least 2 hours before tasting.
*Suggestion: by single cream we can mean soja single cream.