Chocolate Sugar Dough - 270g - 7"
• RedMan Unsalted Lactic Butter (room temperature) | 68328 | 120g
• RedMan Plain Flour Unbleached | 1242 | 220g
• RedMan Blanched Ground Almond | 67539 | 30g
• RedMan Cocoa Powder | 213 | 30g
• RedMan Icing Sugar Snow White | 1410 | 90g
• RedMan Pink Himalayan Salt Fine Grain | 64652 | 1g
• Eggs (cold) | 12088 | 60g

Cream Filling
• RedMan UHT Whipping Cream Dairy 35.5% Extra Whip | 106311 | 100g
• Callebaut Gold Chocolate | 107178 | 100g
• RedMan Whipping (Non-Dairy Cream) | 13584 | 120g

Cherry Compote
• Ravifruit Frozen Sour Cherry Puree | 50616 | 40g
• RedMan Caster Sugar | 1417 | 30g
• RedMan Pectin LM | 200419 | 3g
• Ravifruit IQF Red Sour Cherry | 50452 | 80g

**Chocolate Sugar Dough - 270g - 7"**
1. Mix all the ingredients except the cold egg.
2. Add the egg once everything is well mixed.
3. Keep in the freezer for 30 minutes.
4. Roll in a 2mm thin and pour it into a 7-inch round tart mould and keep in the chiller.
5. Bake at 175°C for 20 minutes and egg wash. Bake for another 15 minutes.

**Cream Filling**
1. Boil the dairy cream and melt the gold chocolate.
2. Keep in the chiller overnight.
3. Whip together with non-dairy cream and use.

**Cherry Compote**
1. Mix sugar with pectin LM together, cook with puree on low heat to 70°C.
2. Off the heat, add in IQF cherry.
3. Keep in chiller.