Chocolate raspberry tartlet

Cocoa sable base

ingredienti preparazione
  • 220g
    burro
  • 6g
    sale
  • 170g
    zucchero
  • 100g
    tuorli d'uovo

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

  • 260g
    farina
  • 20g
    lievito in polvere

Sieve together flour and baking powder. 

  • 20g
    massa di cacao
  • 60g
    Callebaut® finissimo cioccolato fondente belga (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.
    Burro di cacao Callebaut® Mycryo
  • 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

ingredienti preparazione
  • 150g
    tuorli d'uovo
  • 375g
    uova intere
  • 300g
    zucchero

Warm together

  • 240g
    albume
  • 120g
    zucchero

Whip Egg whites and sugar till soft and fluffly

  • 90g
    farina
  • 90g
    cacao in polvere

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

ingredienti preparazione
  • 200g
    zucchero
  • 200g
    lamponi freschi

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

Pipe the raspberry jam onto the tart shell

811 cremeux

ingredienti preparazione
  • 177g
    latte
  • 233g
    panna
  • 39g
    zucchero invertito
  • 150g
    tuorli d'uovo

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

  • 330g
    Callebaut® finissimo cioccolato fondente belga 811

Emulsify using a whisk

Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

ingredienti preparazione
  • 110g
    latte
  • 425g
    Callebaut® finissimo cioccolato fondente belga 811
  • 900g
    mezza panna montata 35%

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

  • red spray
  • 100g
    Velluto al cioccolato bianco Callebaut®
  • 100g
    Burro di cacao Callebaut® (CB-655)
  • 4pezzo(i)
    CLR-19430
  • 1/2
    CLR-19431

Melt to 50°C.