Servings: Makes a 30 × 10cm tart (10 bars).
4 Recipes steps
1 ALMOND SHORTCRUST PASTRY
ALMOND SHORTCRUST PASTRY
60 g Butter
1 g Fine Salt
40 g Icing Sugar
15 g Finely ground Almonds
120 g Plain flour
First mix the cold butter, fine salt, icing sugar, ground almonds and flour.
Once the mixture has formed into crumbs, add the egg.
Stop mixing when the dough is homogeneous.
Spread the dough between 2 sheets of greaseproof paper to a depth of 3mm, then set aside for 1 hour in the freezer.
Bake in a fan-assisted oven at 310°F (155°C) for 15 minutes.
2 INSPIRATION RASPBERRY PRESSED SHORTCRUST PASTRY
95 g Baked shortcrust pastry
60 g Crêpe dentelle wafer biscuit
95 g INSPIRATION RASPBERRY
Using the flat beater in a food processor, break the baked shortbread into small pieces.
Add the crêpe dentelle and melted INSPIRATION RASPBERRY. Gently mix together.
Immediately spread the mixture into a 30 × 10cm frame.
Store in the refrigerator
3 RASPBERRY CONFIT
150 g Raspberry purée
25 g Glucose
45 g Sugar
4 g Pectin NH
15 g Lemon juice
Heat the raspberry purée and glucose to 105°F (40°C). Mix the sugar with the pectin NH then add it to the heated purée.
Boil then add the lemon juice. Immediately pour into 2.5cm silicone half sphere moulds, then store in the freezer.
4 IVOIRE & VANILLA WHIPPED GANACHE
IVOIRE & VANILLA WHIPPED GANACHE
100 g Whipping cream 35%
10 g Acacia honey
10 g Glucose
145 g IVOIRE 35%
1 Vanilla bean «NOROHY»
270 g Whipping cream 35%
Heat 100g of cream with the honey and glucose.
Infuse the split and scraped vanilla bean in the hot cream.
Pour a third of this hot mixture into the melted IVOIRE 35% chocolate, stirring vigorously with a spatula. Continue, adding the condensed milk mixture little by little.
Add the 270g cold cream and mix with a hand blender to complete the emulsion.
Seal the surface with plastic wrap and store in the refrigerator.
Leave to set, preferably overnight.
Randomly arrange some half-spheres of raspberry confit on the pressed shortbread.
Beat the IVOIRE 35% vanilla ganache in a food processor at medium speed until it has a light mousse-like texture. Fill a piping bag with the resulting whipped ganache and make a slanted hole in its pointed end.
Pipe the ganache unevenly into the tart’s base and between the half-spheres. Freeze.
If you want individual bars, slice the tart into 3cm wide strips. This will give you 10 bars of 10 × 3cm.
When you are ready to serve, garnish with fresh raspberries.