Chocolate raspberry tartlet

Cocoa sable base

Ingredients Preparation
  • 220g
  • 6g
  • 170g
  • 100g
    egg yolks

Mix butter, sugar, and salt. Add egg yolks.

  • 260g
  • 20g
    baking powder

Sieve together flour and baking powder. 

  • 20g
    cocoa mass
  • 60g
    Callebaut® Finest Belgian Dark Chocolate (N° 70-30-38-E4-U71)

Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder. 

  • Q.S.
    Callebaut® Mycryo cocoa butter
  • Q.S.
    Egg wash (50g eggs + 50g milk)

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
  • 150g
    egg yolks
  • 375g
    whole eggs
  • 300g

Warm together

  • 240g
    egg white
  • 120g

Whip Egg whites and sugar till soft and fluffly

  • 90g
  • 90g
    cocoa powder

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
  • 200g
  • 200g
    fresh raspberries

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
  • 177g
  • 233g
  • 39g
    inverted sugar
  • 150g
    egg yolks

All together in a sauce pan, cook to 85°C. Leave cool one night

  • 330g
    Callebaut® Finest Belgian Dark Chocolate 811

Emulsify using a whisk

Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

Ingredients Preparation
  • 110g
  • 425g
    Callebaut® Finest Belgian Dark Chocolate 811
  • 900g
    half whipped cream 35%

Bring to boil. Pour over At 50°C, add semi-whipped cream.

Melt to 50°C.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528