Composition :
- Shortcrust
- Raspberry confit
- Dark chocolate ganache
- Vanilla whipped ganache
- Fresh raspberries
Ingredients : (for 8 tartlets )
Shortcrust :
- 90 g icing sugar
- 30 g almonds powder
- 250 g T55 flour
- 2 g salt
- 110 g butter
- 56 g eggs
Raspberry confit :
- 350 g puree Raspberry
- 7 g NH pectin
- 100 g Granulated sugar
Dark chocolate ganache :
- 250 g whipping cream
- 200 g dark chocolate
- 50 g butter
- 35 g honey
Vanilla whipped ganache :
- 250 g whipping cream
- 1 vanilla pod
- 75 g white chocolate couverture
- 1.5 g gelatin powder
- 9 g water
Decoration :
- Fresh raspberries
Method :
Shortcrust :
- In a bowl mix the icing sugar + almonds powder + flour + salt
- Add the diced butter and sand the mixture by hand
- Once the sandy texture is obtained, add the eggs previously beaten and mix
- Once the mixture is homogeneous (don't overwork the dough), roll out the dough between two sheets of baking paper to a thickness of 2/3mm
- Place 10min in the freezer.
- Cut out circles with a diameter 1cm smaller than that of the tartlet circles (6 for a circle of 7, 7 for a circle of 8).
- Cut 2cm high strips to form the edges of the tarts.
- Replace 5 minutes in the freezer if the dough is too hot
- Arrange the edges first and then add the circle in the center, taking care to weld the edges well with the soap.
- Place in freezer for 50 minutes
- Place the tarts on a rack covered with silpain or baking paper (prick the bottom of your tarts)
- Bake in a preheated oven at 165'C for about 15 min (depending on the oven, they should be golden brown).
- Let cool on a rack
Raspberry confit :
- In a saucepan pour the fruit puree + 70g of sugar
- Bring to a boil.
- In parallel, mix the 7g of pectin with the remaining 30g of sugar
- Off the heat, add this mixture to the heated fruit puree
- Put everything back on the heat, bring to a boil again while stirring. Continue to cook for 2 minutes at a boil.
- Pour into a small container with a wide bottom, wrap in film and leave to cool in the fridge.
Dark chocolate ganache :
- In a saucepan, pour the liquid cream + honey and heat the mixture until it is steaming.
- In parallel, melt the chocolate in the microwave.
- Pour the hot liquid cream 3 times over the melted chocolate, and emulsify
- Then add the cold butter cut into cubes, emulsify
- Set aside at room temperature for time to assemble.
Vanilla whipped ganache :
- In a small bowl, put the gelatin and add the water. Place in the fridge for 10 minutes until it gels.
- In a saucepan, pour 80 g of liquid cream with the split and grated vanilla pod, bring the mixture to a light boil
- Leave to infuse for at least 15 minutes (optional). Bring to a light boil
- In parallel, melt the white chocolate in the microwave
- Off the heat, add the gelatin to the hot liquid cream
- Pour in 3 times over the melted chocolate, emulsify
- Then add the remaining weight of cold liquid cream (170g), mix
- Pour into a wide-bottomed container, film on contact and leave overnight in the fridge (or minimum 4 hours)
Assembly :
- When everything is cold, pour the raspberry confit in the bottom of each tartlet.
- Then add chocolate ganache to the top of the tartlet
- Leave in the fridge for 30 minutes until the ganache sets a little
- Whip the ganache in the food processor: don't whip it too hard, go a little at a time until you reach maximum medium speed.
- Put the whipped ganache in a piping bag fitted with a 20 mm plain pastry tip
- Pipe a ball of ganache on the center of each tartlet
- Arrange raspberries upside down all around the ganache
- Make a hole in the center of the ganache with the melon baller
- Put the rest of the confit in a pastry bag and come garnish each raspberry as well as the hollows of the whipped ganache
- Reserve in the fridge, take out 30 min before tasting
This Recipe presented to you by the talented chef @paulinelittlechef
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