Dark chocolate and raspberries tart

Ingredients

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
• 1/3 cup + 1 tbsp (50 g) icing sugar
• 1 medium whole egg less 1/3 egg (35 g)
• 2 pinches (1.3 g) salt

Light Inspiration framboise Mousse

• 1/3 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
• 1/2 cup + 2 tsp (125 g) whipping cream

Cocoa and chocolate Biscuit Emmanuel

• 1 small/medium (40 g) whole egg
• 1 tbsp (21 g) inverted sugar or honey
• 1/4 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
• 1/2 oz (16 g) dark chocolate 55%, Equatoriale Noire, Valrhona 


Dark chocolate ganache

• 3.5 oz (100 g) dark chocolate 55%, Equatoriale Noire, Valrhona
• 1/2 cup + 2 tsp (125 g) whipping cream
• A scant tbsp (18 g) inverted sugar or honey

Neutral nappage

• 2/3 cup less 1 tsp (135 g) water
• 1/2 cup + 2 tbsp + 1 tsp (135 g) superfine granulated sugar
• 6.8 g gelatin, 200 bloom (sheets or powder)

Extra

• Raspberries jam
• Gold leaf
• Tempered chocolate decorations
• Raspberries Crispy Lampone (by Sosa)

Instructions

Cocoa almond short crust pastry
In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted icing sugar and almond meal.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour, cocoa powder with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
The day after, place a 17 cm tart ring (6.7 inches in diameter and 1 inch in high) on a perforated baking tray with perforated baking sheet.
Roll the dough gently until you have an even 2.5 mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Refrigerate for 2 hours, then freeze.

To bake
Heat fan oven at 320F - 160°C.
Bake the pastry ring for 15/16 minutes.
Remove the pastry ring and let completely cool.
Set aside to assemble.


Light Inspiration framboise Mousse


Soak gelatin in cold water.
Melt the chocolate and set aside.
Heat strawberries flesh at 160F - 70°C.
Out of the heat, add gelatin and stir to combine.
Add the flesh, 1/3 at a time in the melted chocolate, mixing well with a rubber spatula.
Blend the ganache with a hand blender until smooth and shining.
When the mixture is about 105F - 40°C, add soft whipped cream in 2 or 3 batches.
Pour 180 g of the mousse in the mould called “Klassik 580 by Michalak” by Silikomart.
Smooth the surface with a spatula.
Refrigerate for about 3 hours, then freeze for about 12 hours.

Cocoa and chocolate Biscuit Emmanuel
Heat fan oven at 320F - 160°C.
Melt the chocolate with butter and set aside.
In a mixing bowl, combine the eggs with inverted sugar with a whisk.
Add in 2 batches the sifted flour with cocoa, salt, icing sugar and baking powder and combine.
Add the melted chocolate with butter mixture.
Then add, milk, room temperature.
Combine well after each addiction with a whisk.
Pour the mixture in a pastry bag and pipe 140 g inside a 7 inches (18 cm) pastry ring, placed on a silicone mat, greased with oil spray for baking and bake for 12/13 minutes.
Out of the oven, let the biscuit cool, then cut out a disc with a 6 inches pastry ring (15 cm).
Set aside to assemble or freeze.

Dark chocolate ganache
Heat the cream with inverted sugar until 140F-60°C.
Prepare a ganache pouring the hot mixture over the melted chocolate in 3 batches, mixing well after each addiction.
Blend the ganache with a hand blender until smooth and shiny.

Neutral nappage
Soak gelatin sheets in cold water.
In a small saucepan bring water and sugar to 218F - 103°C.
Remove from the heat and when the mixture reaches 160F - 70°C, add wringed gelatin sheets and stir to melt.
Let the nappage cool until 90F - 32°C before using.

To assemble
On the bottom of the shortc rust pastry, spread a thin layer of jam (about 35 g).
Place the biscuit in the centre, pressing a little.
Pour the ganache until the edge of the tart (about 130 g).
Refrigerate for about 2 hours.
Then, remove the mousse form the mould, glaze with the nappage, then place the mousse over the set ganache.
Refrigerate for about 2 hours.

To serve


To serve, garnish with chocolate decorations, gold leaf and crispy raspberries
Enjoy.