Chocolate raspberry tartlet

Ricetta

Cocoa sable base

ingredienti	preparazione
220g burro 6g sale 170g zucchero 100g tuorli d'uovo	Mix butter, sugar, and salt. Add egg yolks.
260g farina 20g lievito in polvere	Sieve together flour and baking powder.
20g massa di cacao 60g Callebaut® finissimo cioccolato fondente 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. Burro di 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

ingredienti	preparazione
150g tuorli d'uovo 375g uova intere 300g zucchero	Warm together
240g albume 120g zucchero	Whip Egg whites and sugar till soft and fluffly
90g farina 90g cacao in polvere	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

ingredienti	preparazione
200g zucchero 200g lamponi freschi	Cook to 102°C. Leave to cool in a silicon mat cling filmed.
Pipe the raspberry jam onto the tart shell

811 cremeux

ingredienti	preparazione
177g latte 233g panna 39g zucchero invertito 150g tuorli d'uovo	All together in a sauce pan, cook to 85°C. Leave cool one night
330g Callebaut® finissimo cioccolato fondente belga 811	Emulsify using a whisk
Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

ingredienti	preparazione
110g latte 425g Callebaut® finissimo cioccolato fondente belga 811 900g mezza panna montata 35%	Bring to boil. Pour over At 50°C, add semi-whipped cream.
red spray 100g Velluto al cioccolato bianco Callebaut® 100g Burro di cacao Callebaut® (CB-655) 4pezzo(i) CLR-19430 1/2 CLR-19431	Melt to 50°C.

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