Chocolate raspberry tartlet

Receta

Cocoa sable base

ingredientes	preparación
220g mantequilla 6g sal 170g azúcar 100g yemas de huevo	Mix butter, sugar, and salt. Add egg yolks.
260g harina 20g levadura en polvo	Sieve together flour and baking powder.
20g masa de cacao 60g Callebaut® Finest Chocolate Negro Belga (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. Manteca de cacao Callebaut® Mycryo 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

ingredientes	preparación
150g yemas de huevo 375g huevos enteros 300g azúcar	Warm together
240g clara de huevo 120g azúcar	Whip Egg whites and sugar till soft and fluffly
90g harina 90g cacao en polvo	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

ingredientes	preparación
200g azúcar 200g frambuesas frescas	Cook to 102°C. Leave to cool in a silicon mat cling filmed.
Pipe the raspberry jam onto the tart shell

811 cremeux

ingredientes	preparación
177g leche 233g nata 39g azúcar invertida 150g yemas de huevo	All together in a sauce pan, cook to 85°C. Leave cool one night
330g Callebaut® El mejor chocolate amargo belga 811	Emulsify using a whisk
Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

ingredientes	preparación
110g leche 425g Callebaut® El mejor chocolate amargo belga 811 900g media nata montada 35%	Bring to boil. Pour over At 50°C, add semi-whipped cream.
red spray 100g Terciopelo de chocolate blanco Callebaut® 100g Manteca de cacao Callebaut® (CB-655) 4pieza(s) CLR-19430 1/2 CLR-19431	Melt to 50°C.

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