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Raspberry chocolate tart

Bruno Albouze · ♥ 1.1K likes · 23.1K views · 3 min video

Read about pastry-shop tarts in the BrightCulinary Book

Raspberry chocolate tart, from the video
Timestamp
Ingredients
Method
Techniques
  • 100 g softened butter
  • 100 g almond meal
  • 100 g sugar
  • 50 g eggs
  • 50 g heavy cream
  • 125 g milk
  • 125 g heavy cream
  • 30 g sugar
  • 60 g egg yolks
  • 200 g chocolate
  • 300 g raspberry jam
▶ 0:01
Roll the chocolate pâte sablée into a 3mm thick sheet and freeze.
Chocolate crust and almond cream
▶ 0:01
  • chocolate pâte sablée
  • vanilla
  • flour
Almond cream: mix the softened butter, almond meal, sugar, vanilla and a dash of flour.
▶ 0:26
Add the eggs and heavy cream; set aside.
Make-ahead tart dough
▶ 0:46
Blind bake the tart shell for about 15 minutes.
Blind baking and filling the shellBaking
▶ 0:46
  • raspberries
Fill with the almond cream, tuck in raspberries and bake about 30 minutes more.
▶ 1:03
Ganache on a crème anglaise base: warm the milk, heavy cream and sugar together.
Raspberry ganache on a crème anglaise baseStraining
▶ 1:03
Add the egg yolks, blend, and cook the mixture to 185F (85C).
▶ 1:21
Sieve the custard over the chocolate, mix well, add raspberry liqueur.
▶ 1:21
  • raspberry liqueur
Mold the ganache into the desired shape (a heart) and freeze.
▶ 1:44
Spread raspberry jam over the baked tart.
Assembling and finishing the tart
▶ 1:44
Top with the frozen ganache and garnish with raspberries.
▶ 2:06
  • chocolate lace
Crown with a chocolate lace.