Raspberry cassis tartlets: almond cream barquettes with cassis marmalade, vanilla ganache montée and fresh raspberries
Bruno Albouze · ♥ 716 likes · 13.4K views · 3 min video
Read about pastry-shop tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- heavy cream
- vanilla
- white chocolate
Heat half the heavy cream with vanilla infused in it and pour over melted white chocolate; mix well.
Add the softened gelatin, then the remaining chilled heavy cream; refrigerate overnight to set completely before whipping.
- softened gelatin
- almond cream
Next day, bake the tartlet shells filled with almond cream for about 20 minutes.
- Cassis marmalade
- black currant
- fresh raspberries
Finish to taste and season: here cassis marmalade, black currant and fresh raspberries.
Whip the chilled vanilla ganache montée to medium peaks and pipe with a Saint-Honoré, French open star or plain tip.