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.
INSPIRATION FRAMBOISE PRESSED SHORTCRUST PASTRY
- 95g Baked Shortcrust Pastry
- 60g Crêpe dentelle wafer biscuit
- 95g INSPIRATION RASPBERRY
- 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.
RASPBERRY CONFIT
- 150g Raspberry purée
- 25g Glucose Syrup
- 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.
IVOIRE & VANILLA WHIPPED GANACHE
- 100g Whipping cream
- 10g Acacia honey
- 10g Glucose Syrup
- 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 hot 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. DECORATIONS Fresh raspberries
ASSEMBLY
Randomly arrange some half-spheres of raspberry confit on the pressed shortbread. Beat the IVOIRE 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.
