Chocolate raspberry tartlet

Rezept

Cocoa sable base

Zutaten	Zubereitung
220g Butter 6g Salz 170g Zucker 100g Eigelb	Mix butter, sugar, and salt. Add egg yolks.
260g Mehl 20g Backpulver	Sieve together flour and baking powder.
20g Kakaomasse 60g Callebaut® Feinste belgische dunkle Schokolade (Nr. 70-30-38-E4-U71)	Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder.
Q.S. Callebaut® Mycryo-Kakaobutter Q.S. Egg wash (50g eggs + 50g milk)	Sprinkle when cooked
Roll to 2 mm, Chill and bottom the tart rings and the sides. Bake at 160˚C on Silpain for 8-9min Brush with egg wash when the tart shells done and laser temperature taken is 85°C

Cocoa biscuit

Zutaten	Zubereitung
150g Eigelb 375g ganze Eier 300g Zucker	Warm together
240g Eiweiß 120g Zucker	Whip Egg whites and sugar till soft and fluffly
90g Mehl 90g Kakaopulver	Sieve the dry ingredients. Combine both the mixes and add dry ingredients.
Bake at 180°C for 9-12mins. Allow to cool and then cut disc to place in the tart.

Raspberry jam

Zutaten	Zubereitung
200g Zucker 200g frische Himbeeren	Cook to 102°C. Leave to cool in a silicon mat cling filmed.
Pipe the raspberry jam onto the tart shell

811 cremeux

Zutaten	Zubereitung
177g Milch 233g Sahne 39g Invertzucker 150g Eigelb	All together in a sauce pan, cook to 85°C. Leave cool one night
330g Callebaut® Feinste belgische dunkle Schokolade 811	Emulsify using a whisk
Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

Zutaten	Zubereitung
110g Milch 425g Callebaut® Feinste belgische dunkle Schokolade 811 900g halbe Schlagsahne 35 %	Bring to boil. Pour over At 50°C, add semi-whipped cream.
red spray 100g Callebaut® White Chocolate Velvet 100g Callebaut® Kakaobutter (CB-655) 4Stück(e) CLR-19430 1/2 CLR-19431	Melt to 50°C.

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