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Gourmet
Raspberry and vanilla tart
Made with Cooking Range Raspberry Inspiration
An original recipe by l’École Gourmet Valrhona
4 stepsMakes a 30× 10cm tart (10 bars)
Recipe Step by Step
Step01
ALMOND SHORTCRUST PASTRY
60g Butter
1g Fine salt
40g Icing sugar
15g Finely ground almonds
1 Egg
120g 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 155°C for 15 minutes.
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 155°C for 15 minutes.
Step02
INSPIRATION FRAMBOISE PRESSED SHORTCRUST PASTRY
Using the flat beater in a food processor, break the baked shortbread into small pieces.
Add the crêpe dentelle and melted INSPIRATION FRAMBOISE.
Gently mix together.
Immediately spread the mixture into a 30×10cm frame.
Store in the refrigerator.
Add the crêpe dentelle and melted INSPIRATION FRAMBOISE.
Gently mix together.
Immediately spread the mixture into a 30×10cm frame.
Store in the refrigerator.
Step03
RASPBERRY CONFIT
150g Raspberry purée
25g Glucose
45g Caster sugar
4g Pectin NH
15g Lemon juice
Heat the raspberry purée and glucose to 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.
Boil then add the lemon juice.
Immediately pour into 2.5cm silicone half-sphere moulds, then store in the freezer.
Step04
IVOIRE & VANILLA WHIPPED GANACHE
100g Whipping cream
10g Acacia honey
10g Glucose
145g IVOIRE 35% chocolate
1 Vanilla bean
270g Whipping cream
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.
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.
Assembly and finishing
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.