Chocolate raspberry tartlet
Moyen

Cocoa sable base

Ingrédients: Cocoa sable base

  • 7.8 oz
    beurre
  • 0.2 oz
    sel
  • 6.0 oz
    Sugar
  • 3.5 oz
    jaunes d'oeufs

Préparation: Cocoa sable base

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

Ingrédients: Cocoa sable base

  • 9.2 oz
    farine
  • 0.7 oz
    levure

Préparation: Cocoa sable base

Sieve together flour and baking powder. 

Ingrédients: Cocoa sable base

  • 0.7 oz
    pâte de cacao
  • 2.1 oz
    Chocolat noir belge Callebaut® Finest (N° 70-30-38-E4-U71)

Préparation: Cocoa sable base

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

Ingrédients: Cocoa sable base

  • Q.S.
    Beurre de cacao Callebaut® Mycryo
  • Q.S.
    Egg wash (50g eggs + 50g milk)

Préparation: Cocoa sable base

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

Ingrédients: Cocoa biscuit

  • 5.3 oz
    jaunes d'oeufs
  • 13.2 oz
    œufs entiers
  • 10.6 oz
    Sugar

Préparation: Cocoa biscuit

Warm together

Ingrédients: Cocoa biscuit

  • 8.5 oz
    blanc d'oeuf
  • 4.2 oz
    sugar

Préparation: Cocoa biscuit

Whip Egg whites and sugar till soft and fluffly

Ingrédients: Cocoa biscuit

  • 3.2 oz
    farine
  • 3.2 oz
    poudre de cacao

Préparation: Cocoa biscuit

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

Ingrédients: Raspberry jam

  • 7.1 oz
    Sugar
  • 7.1 oz
    framboises fraîches

Préparation: Raspberry jam

Cook to 102°C. Leave to cool in a silicon mat cling filmed.

Pipe the raspberry jam onto the tart shell

811 cremeux

Ingrédients: 811 cremeux

  • 6.2 oz
    lait
  • 8.2 oz
    crème
  • 1.4 oz
    sucre inverti
  • 5.3 oz
    jaunes d'oeufs

Préparation: 811 cremeux

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

Ingrédients: 811 cremeux

  • 11.6 oz
    Callebaut® Finest Chocolat noir belge 811

Préparation: 811 cremeux

Emulsify using a whisk

Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

Ingrédients: Chocolate cream rosace

  • 3.9 oz
    lait
  • 0.9 lb
    Callebaut® Finest Chocolat noir belge 811
  • 2.0 lb
    demi crème fouettée 35%

Préparation: Chocolate cream rosace

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

Ingrédients: Chocolate cream rosace

  • red spray
  • 3.5 oz
    Velours au chocolat blanc Callebaut®
  • 3.5 oz
    Beurre de cacao Callebaut® (CB-655)
  • 4 pièce(s)
    CLR-19430
  • 1/2
    CLR-19431

Préparation: Chocolate cream rosace

Melt to 50°C.

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