Tartelettes:

1. Mix butter and Damco croûte powder, followed by adding water in order to create dough.
2. As soon as dough is smooth, stop mixing and leave dough to chill. 
3. Once chilled, roll dough to 2,5 mm thickness and cut into 7 cm ø circles.
4. For the sides of the tartelettes, cut strips of dough which are 2 cm high.
5. Refrigerate dough for 10 minutes before use. 
6. Start off by placing the strips against the sides of your tins, after which the circles can be inserted.
7. Line dough with baking parchment and fill with ceramic baking beans or dried pulses.
8. Bake for about 20 minutes and remove the beans and baking tin.
9. Bake for about 5 minutes longer, until golden brown and crisp.
10. Once cooled, coat the inside of the tartelette with Chocuise souplesse neutral, dark or light using a brush

Cinnamon-pear filling:

1. Puree Frucaps cinnamon pear fruit filling.
2. Whisk water and Damco neutral mousse fond and add this to the pureed Frucaps cinnamon pear fruit filling while continuing to whisk.
3. Fill the tartelette with 25 grams of filling.
4. Add 10 grams of cinnamon to 1.000 grams of Chocuise souplesse neutral and fill up the tartelette.
5. Decorate accordingly.