Chocolate raspberry tartlet

Recette

Cocoa sable base

ingrédients	préparation
220g beurre 6g sel 170g Sugar 100g jaunes d'oeufs	Mix butter, sugar, and salt. Add egg yolks.
260g farine 20g levure	Sieve together flour and baking powder.
20g pâte de cacao 60g Chocolat noir belge Callebaut® Finest (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. Beurre 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

ingrédients	préparation
150g jaunes d'oeufs 375g œufs entiers 300g Sugar	Warm together
240g blanc d'oeuf 120g sugar	Whip Egg whites and sugar till soft and fluffly
90g farine 90g poudre de cacao	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

ingrédients	préparation
200g Sugar 200g framboises fraîches	Cook to 102°C. Leave to cool in a silicon mat cling filmed.
Pipe the raspberry jam onto the tart shell

811 cremeux

ingrédients	préparation
177g lait 233g crème 39g sucre inverti 150g jaunes d'oeufs	All together in a sauce pan, cook to 85°C. Leave cool one night
330g Callebaut® Finest Chocolat noir belge 811	Emulsify using a whisk
Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

ingrédients	préparation
110g lait 425g Callebaut® Finest Chocolat noir belge 811 900g demi crème fouettée 35%	Bring to boil. Pour over At 50°C, add semi-whipped cream.
red spray 100g Velours au chocolat blanc Callebaut® 100g Beurre de cacao Callebaut® (CB-655) 4pièce(s) CLR-19430 1/2 CLR-19431	Melt to 50°C.

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