Raspberry tart

Bold, straightforward and exciting: this piece of pastry is a true chocoholic's delight. Boasting with chocolate flavour, the raspberries add a light, fresh and acidic touch. Our chefs recommend using a powerful chocolate. They suggest the Blend of Origins Kumabo for its solid chocolate flavour and fruity notes.
Level:
Medium
Makes:
Recipe for 25 pieces

Chocolate sand pastry

Ingredients: Chocolate sand pastry

  • 8.8 oz
    butter
  • 14.1 oz
    white flour
  • 15.4 gr
    salt

Preparation: Chocolate sand pastry

Mix.

Ingredients: Chocolate sand pastry

  • 1.8 oz
    NUN-PI-HA213
  • 0.9 oz
    CP
  • 5.3 oz
    icing sugar
  • 2 piece(s)
    whole egg(s)

Preparation: Chocolate sand pastry

Add and mix briefly.

Set aside in the refrigerator. On another day, punch out ovals and bake at 180°C.

Chocolate mousse

Ingredients: Chocolate mousse

  • 14.1 oz
    syrup at 30 Brix
  • 3.5 oz
    whole egg(s)
  • 7.1 oz
    egg yolks

Preparation: Chocolate mousse

Mix to achieve a smooth batter.

Ingredients: Chocolate mousse

Preparation: Chocolate mousse

Mix a portion of the whipped cream with the chocolate.
Mix with the smooth batter. Add the rest of the cream and carefully blend in.

Assembly

Pour the mousse into the Demarle Flexipan moulds (ref. 1054), freeze and take out of mould and place on the sand pastry. Finish with macaroons, raspberries, etc.