Chocolate raspberry tartlet

Recipe

Cocoa sable base

ingredients	preparation
220g butter 6g salt 170g Sugar 100g egg yolks	Mix butter, sugar, and salt. Add egg yolks.
260g flour 20g baking powder	Sieve together flour and baking powder.
20g cocoa mass 60g Callebaut® Finest Belgian Dark Chocolate (N° 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 cocoa butter 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

ingredients	preparation
150g egg yolks 375g whole eggs 300g Sugar	Warm together
240g egg white 120g sugar	Whip Egg whites and sugar till soft and fluffly
90g flour 90g cocoa powder	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

ingredients	preparation
200g Sugar 200g fresh raspberries	Cook to 102°C. Leave to cool in a silicon mat cling filmed.
Pipe the raspberry jam onto the tart shell

811 cremeux

ingredients	preparation
177g milk 233g cream 39g inverted sugar 150g egg yolks	All together in a sauce pan, cook to 85°C. Leave cool one night
330g Callebaut® Finest Belgian Dark Chocolate 811	Emulsify using a whisk
Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

ingredients	preparation
110g milk 425g Callebaut® Finest Belgian Dark Chocolate 811 900g half whipped cream 35%	Bring to boil. Pour over At 50°C, add semi-whipped cream.
red spray 100g Callebaut® White Chocolate Velvet 100g Callebaut® cocoa butter (CB- 655) 4piece(s) CLR-19430 1/2 CLR-19431	Melt to 50°C.

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