(4 tartes de 16, 18, 20, 22 cm de diamètre)
Assembly
LINE 4 pie rings of 16, 18, 20 and 22 cm diameter. BAKE at 180°C/356°F for 16 minutes. POUR the raspberry jelly and cool. LAY the chocolate biscuit without flour. POUR the raspberry ganache. FILL and decorate.
Sweet pastry
- Butter 550 g
- Icing sugar 300 g
- Salt 2,5 g
- Inverted sugar 40 g
- Liquid vanilla 15 g
- Egg yolks 55 g
- Whole eggs 55 g
- Flour 625 g
- Wholemeal flour 200 g
- Baking powder 10 g
- Almond powder 100 g
WITH THE FLAT BEATER, cream the butter. ADD the icing sugar, the salt, the inverted sugar and the liquid vanilla. INCORPORATE the egg yolks and the whole eggs gradually. KNEAD this mixture with the flour, the wholemeal flour, the baking powder and the almond powder previously mixed together.
Almonds chocolate
- Cocoa butter 130 g
- Almond powder 90 g
- Icing sugar 40 g
MELT the cocoa butter at 60°C/140°F. ADD the almond powder and the icing sugar. MIX and keep aside for 24 hours.
Raspberry ganache
- Frozen raspberry puree Léonce Blanc 280 g
- Liquid cream 70 g
- Almond chocolate 260 g
IN A SAUCEPAN, boil the raspberry puree and the cream. POUR the almond chocolate previously chopped. MIX.
Raspberry jelly
- Gelatin powder 200 bloom 15 g
- Water 75 g
- Frozen raspberry puree Léonce Blanc 380 g
- IQF raspberry crumble Léonce Blanc 230 g
- Vanilla pod 1/2½
SOAK gelatin in cold water. IN A PAN, boil the raspberry puree, the raspberry crumble and the grated vanilla pod. ADD the softened gelatin and mix all together
Chocolate biscuit without flour
- Butter 70 g
- Icing sugar 30 g
- Cocoa powder 5 g
- Egg yolks 40 g
- Whole eggs 30 g
- Black couverture chocolate 80 g
- Egg whites 115 g
- Caster sugar 45 g
CREAM the butter. ADD the icing sugar and the cocoa powder. INCORPORATE the egg yolks and the whole eggs. MIX with the black chocolate couverture previously melted at 40°C/104°F. WITH THE BEATER, whisk the egg whites with the caster sugar. GENTLY MIX. MAKE discs of 14, 16, 18 et 20 cm diameter. BAKE at 180°C/356°F for 12 minutes.
Decor
- IQF Meeker raspberries Léonce Blanc 1000 g
- IQF decor raspberries Léonce Blanc 200 g
- Hot neutral topping 300 g
- Black couverture chocolate 1200 g
MAKE chocolate curls with the black couverture chocolate