Dark Chocolate and Raspberries Tart

cookingmesoftly.it

Shannon Nicole

subheading: COCOA ALMOND SHORT CRUST PASTRY:

1 cup less 1 tbsp (120 g) pastry flour

1 tbsp + 2 pinches (8.5 g) cocoa powder

3 tbsp (17 g) almond powder

7 tbsp (70 g) soft unsalted butter

⅓ cup + 1 tbsp (50 g) icing sugar

1 medium whole egg less ⅓ egg (35 g)

2 pinches (1.3 g) salt

subheading: LIGHT INSPIRATION FRAMBOISE MOUSSE:

⅓ cup + 1.5 tbsp (105 g) raspberries flesh

1 tbsp + 1 tsp (20 g) superfine granulated sugar

2.67 g gelatin, 200 bloom (sheets or powder)

65 g Inspiration Framboise chocolate, Valrhona

½ cup + 2 tsp (125 g) whipping cream

subheading: COCOA AND CHOCOLATE BISCUIT EMMANUEL:

1 small/medium (40 g) whole egg

1 tbsp (21 g) inverted sugar or honey

¼ cup + 1 tsp (36 g) pastry flour

1 tbsp (4 g) cocoa powder

2 tbsp + 1 tsp (20 g) icing sugar

1.62 g baking powder

a pinch of salt

1 tbsp + 1 tsp (20 g) whole fat milk

2 tbsp + 1 tsp (32 g) unsalted butter

½ oz (16 g) dark chocolate 55%, Equatoriale Noire, Valrhona

subheading: DARK CHOCOLATE GANACHE:

3.5 oz (100 g) dark chocolate 55%, Equatoriale Noire, Valrhona

½ cup + 2 tsp (125 g) whipping cream

A scant tbsp (18 g) inverted sugar or honey

subheading: NEUTRAL NAPPAGE:

⅔ cup less 1 tsp (135 g) water

½ cup + 2 tbsp + 1 tsp (135 g) superfine granulated sugar

6.8 g gelatin, 200 bloom (sheets or powder)

subheading: EXTRA:

Raspberries jam

Gold leaf

Tempered chocolate decorations

Raspberries Crispy Lampone (by Sosa)

Directions at cookingmesoftly.it

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