White Chocolate and Citrus Tartlet

Mix all the ingredients in a planetary mixer with a paddle attachment until a homogeneous dough is obtained. Let the dough rest well covered in the refrigerator for two hours. Roll out the dough to 3 mm and cut out tartlets with an 8 cm diameter. Bake at 165°C for approximately 13 minutes.

Whip all the ingredients in a planetary mixer with a whisk for 10 minutes. Deposit the batter into silicone mats with 1 cm high edges and bake for approximately 18 minutes at 165°C. Cool the sponge cake and cut out rounds matching the diameter of the tartlet.

Bring the cream to its first boil and pour it over the Reno X White Chocolate, mixing thoroughly. Add Lilly Neutro and Joypaste Vanilla, continuing to mix. Let the mixture cool at a positive temperature for at least six hours before whipping.

Spread Pralin Delicrisp Blanc on the bottom of the tartlet. Place the chocolate sponge cake disc inside and fill the tartlet with Fruttidor Agrumi Mediterranei up to the rim. Chill well before piping the ganache onto the tartlet in small peaks.