Chocolate raspberry tartlet
Recipe
Cocoa sable base
| ingredients | preparation |
|---|---|
|
Mix butter, sugar, and salt. Add egg yolks. |
|
Sieve together flour and baking powder. |
|
Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder. |
|
Sprinkle when cooked |
Roll to 2 mm, Chill and bottom the tart rings and the sides. Bake at 160˚C on Silpain for 8-9min Brush with egg wash when the tart shells done and laser temperature taken is 85°C |
|
Cocoa biscuit
| ingredients | preparation |
|---|---|
|
Warm together |
|
Whip Egg whites and sugar till soft and fluffly |
|
Sieve the dry ingredients. Combine both the mixes and add dry ingredients. |
Bake at 180°C for 9-12mins. Allow to cool and then cut disc to place in the tart. |
|
Raspberry jam
| ingredients | preparation |
|---|---|
|
Cook to 102°C. Leave to cool in a silicon mat cling filmed. |
Pipe the raspberry jam onto the tart shell |
|
811 cremeux
| ingredients | preparation |
|---|---|
|
All together in a sauce pan, cook to 85°C. Leave cool one night |
|
Emulsify using a whisk |
Pipe the cremeux onto the sponge layer and freeze |
|
Chocolate cream rosace
| ingredients | preparation |
|---|---|
|
Bring to boil. Pour over At 50°C, add semi-whipped cream. |
|
Melt to 50°C. |