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Gourmet
Raspberry Jivara Tart
RECIPE CREATED BY VALRHONA’S ÉCOLE GOURMET
4 stepsMAKES ONE TART FOR SIX PEOPLE
To be made the day before:
- JIVARA 40% & Tahiti vanilla
- whipped ganache
- Sweet pastry
To be made on the day:
- Whole-fruit
- raspberry compote
- Raspberry gel
Required utensils:
- Saint Honoré nozzle
- 24cm oblong, perforated stainless steel ring
Recipe Step by Step
Step01
SWEET PASTRY
Preparation time: 20 minutes
Leave to sit for: at least 12 hours
Baking time: 20 minutes
240g Unsalted butter
4g Fine salt
180g Confectioner’s sugar
60g Almond flour
100g Eggs
120g All-purpose flour*
350g All-purpose flour*
*See the Nutrition tip section at the end of the recipe for an alternative flour
First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, eggs and 120g of flour. Be careful not to overwork this mixture.
Once the mixture is smooth, add the remaining 350g flour without mixing too much.
Wrap the dough in plastic wrap and leave to stiffen in the refrigerator for at least 12 hours.
Spread the dough using a rolling pin to a thickness of 2-3mm.
Line a buttered, 24cm-long oblong tart mold.
Blind-bake the pricked tart base in the mold lined with parchment paper at 300°F (150°C) for about 20 minutes, until the pastry is a light brown color.
Once the mixture is smooth, add the remaining 350g flour without mixing too much.
Wrap the dough in plastic wrap and leave to stiffen in the refrigerator for at least 12 hours.
Spread the dough using a rolling pin to a thickness of 2-3mm.
Line a buttered, 24cm-long oblong tart mold.
Blind-bake the pricked tart base in the mold lined with parchment paper at 300°F (150°C) for about 20 minutes, until the pastry is a light brown color.
Step02
WHOLE-FRUIT RASPBERRY COMPOTE
Preparation time: 25 minutes
Baking time: 30 minutes
500g Fresh raspberries*
75g Sugar
*See the Chef’s tip section at the end of the recipe for an alternative fruit.
Slowly cook the fruit with the sugar for thirty minutes over medium heat, stirring regularly, and set aside in the refrigerator.
Step03
JIVARA 40% & TAHITI VANILLA WHIPPED GANACHE
Preparation time: 15 minutes
Leave to sit for: at least 3 hours
110 g Heavy cream 36%
10 g Acacia honey
150 g JIVARA 40%
1 Tahiti vanilla bean
140 g Heavy cream 36%
Roughly chop the JIVARA 40% chocolate. Boil the cream, honey, and glucose syrup mixture in a saucepan. Slowly pour the boiling mixture in 3 batches over the JIVARA 40% chocolate, mixing in the center to create an elastic, shiny texture, the sign that an emulsion is beginning to form. Maintain this texture throughout the mixing process. Continue adding the liquid gradually, then add the scraped vanilla bean. Mix one final time, then set aside. Combine the ganache base with the cold cream. Allow to set in the refrigerator for at least 3 hours, before whipping the mixture to obtain a thick enough texture for the ganache to be used in a piping bag.
Step04
RASPBERRY GEL
Preparation time: 5 minutes
100g Neutral glaze, cold
25g Raspberry cooking juices
Extract the cooking juices from the whole-fruit raspberry compote and combine with neutral glaze.
Assembly and finishing
20g Fresh raspberries
Spread the raspberry compote at the bottom of the tart.
Pipe out the whipped ganache onto the compote using a piping bag fitted with a Saint Honoré nozzle.
Fill the gaps in the whipped ganache with raspberry gel, and garnish with a few pieces of f resh f ruit.
Nutrition tip
In the sweet pastry recipe, for a gluten-f ree option, replace wheat flour with lupin flour in equal quantities.