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:
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Medium
- Makes:
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Recipe for 25 pieces
Chocolate sand pastry
Ingredients: Chocolate sand pastry
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8.8 ozbutter
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14.1 ozwhite flour
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15.4 grsalt
Preparation: Chocolate sand pastry
Mix.
Ingredients: Chocolate sand pastry
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1.8 ozNUN-PI-HA213
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5.3 ozicing sugar
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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
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14.1 ozsyrup at 30 Brix
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3.5 ozwhole egg(s)
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7.1 ozegg yolks
Preparation: Chocolate mousse
Mix to achieve a smooth batter.
Ingredients: Chocolate mousse
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1.1 lbCHD-H8047KMBNV
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2.0 lbwhipped cream
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.
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