Chocolate raspberry tartlet

Receita

Cocoa sable base

ingredientes	preparo
220g manteiga 6g sal 170g açúcar 100g gemas de ovo	Mix butter, sugar, and salt. Add egg yolks.
260g farinha 20g fermento em pó	Sieve together flour and baking powder.
20g massa de cacau 60g O melhor chocolate amargo belga Callebaut® (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. Manteiga de cacau 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

ingredientes	preparo
150g gemas de ovo 375g ovos inteiros 300g açúcar	Warm together
240g clara de ovo 120g sugar	Whip Egg whites and sugar till soft and fluffly
90g farinha 90g cacau em pó	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

ingredientes	preparo
200g açúcar 200g framboesas frescas	Cook to 102°C. Leave to cool in a silicon mat cling filmed.
Pipe the raspberry jam onto the tart shell

811 cremeux

ingredientes	preparo
177g leite 233g creme 39g açúcar invertido 150g gemas de ovo	All together in a sauce pan, cook to 85°C. Leave cool one night
330g O melhor chocolate amargo belga 811 da Callebaut®	Emulsify using a whisk
Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

ingredientes	preparo
110g leite 425g O melhor chocolate amargo belga 811 da Callebaut® 900g meio chantilly 35%	Bring to boil. Pour over At 50°C, add semi-whipped cream.
red spray 100g Veludo de chocolate branco Callebaut® 100g Manteiga de cacau Callebaut® (CB-655) 4peça(s) CLR-19430 1/2 CLR-19431	Melt to 50°C.

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