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Skill Level » Advanced

Chocolate Raspberry Tarts

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

11.9 oz 65% Chocolate Cremeux 336 g 65% Chocolate Cremeux

12.0 each LARGE FILIGRANO CHOCOLATE RD 8.3CM, 55pcs 12 each LARGE FILIGRANO CHOCOLATE RD 8.3CM, 55pcs (009113) (009113) Qty: 1

5.1 oz Raspberry Cream Insert 144 g Raspberry Cream Insert

32.2 oz Ponthier Raspberry Mousse 912 g Ponthier Raspberry Mousse

Chocobrillant, White soft chocolate glaze, 6Kg as Needed Chocobrillant, White soft chocolate glaze, 6Kg as Needed (750071) (750071) Qty: 1

Luster Color Powder- Pink as Needed Luster Color Powder- Pink as Needed (586042) (586042) Qty: 1

CHOCOLATE COATED CROQUANT, SILVER as Needed CHOCOLATE COATED CROQUANT, SILVER as Needed (616810) (616810) Qty: 1

ROYAL BLUE PUMP, POWDER, 0.21 OZ as Needed ROYAL BLUE PUMP, POWDER, 0.21 OZ as Needed (586123) (586123) Qty: 1

FREEZE DRIED PURPLE SHISO LEAVES, 4.5G as Needed FREEZE DRIED PURPLE SHISO LEAVES, 4.5G as Needed (672890) (672890) Qty: 1

Directions

Make the 65% Chocolate Cremeux and dispense into the tart shells. Allow to set.
Fill the Silikomart Flexi Mini Half Sphere Mold (591004) with the Raspberry Cream Insert. Freeze completely.
Fill the Felchlin Siliconform Herz (850317) with the Ponthier Raspberry Mousse. Place one half sphere of the Raspberry Cream Insert, scrape off excess mousse and freeze completely.
Melt the Chocobrillant White and combine with the pink luster powder to achieve the desired shade. Use at 95°F/35°C.
Remove the hearts from their mold and glaze with the pink glaze. Place one on each filled tart.
Color the white chocolate croquant with the silver luster dust.
Finish each tart with the silver croquant, blue luster pump, and a Shiso leaf.

165% Chocolate Cremeux

Ingredients

0.1 oz Sheet Gelatin, Gold 2 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

3.4 oz Whole milk 95 g Whole milk

3.4 oz Heavy cream 95 g Heavy cream

1.2 oz Granulated sugar 33 g Granulated sugar

0.1 oz Coffee beans, ground 2 g Coffee beans, ground

1.1 oz Egg yolk 30 g Egg yolk

4.7 oz 65% Bletia Bittersweet Couverture Coins 133 g 65% Bletia Bittersweet Couverture Coins (540065) (540065) Qty: 1

Directions

Bloom the gelatin in ice water and set aside. In a sauce pot, bring the milk and cream to a boil. Add in the ground coffee. In a separate bowl, whisk together the sugar and the egg yolks and temper with the hot dairy.
Return the mixture to the pot and continue to cook until it reaches 170ºF/76ºC while continuously stirring. Strain over the chocolate coins and stir to emulsify. Strain the bloomed gelatin and whisk in while the mixture is still warm.
Place plastic wrap directly on the surface of the cremeux and allow to set in the refrigerator.

2Raspberry Cream Insert

Ingredients

4.1 oz CHILLED PUREE, RASPBERRY, 1 KG 116 g CHILLED PUREE, RASPBERRY, 1 KG (655062) (655062) Qty: 1

0.2 oz Lime juice 7 g Lime juice

1.2 oz Granulated sugar 34 g Granulated sugar

0.0 oz Pectin Powder for Confections 1 g Pectin Powder for Confections (204192) (204192) Qty: 1

0.1 oz Cornstarch 3 g Cornstarch

1.2 oz Butter, room temperature 34 g Butter, room temperature

Directions

In a medium saucepan, whisk the purée, Lime juice, sugar, pectin and cornstarch. Bring to a boil while stirring constantly. Continue to boil until the cornstarch has been cooked out.
Strain the mixture and cool to 122ºF/50ºC. Incorporate the butter with an immersion blender.

3Ponthier Raspberry Mousse

Ingredients

3.1 oz Granulated sugar 87 g Granulated sugar

1.2 oz Glucose Syrup 34 g Glucose Syrup (505092) (505092) Qty: 1

0.8 oz Water 22 g Water

2.1 oz Egg white 61 g Egg white

15.1 oz CHILLED PUREE, RASPBERRY, 1 KG 428 g CHILLED PUREE, RASPBERRY, 1 KG (655062) (655062) Qty: 1

0.8 oz Sheet Gelatin Gold (500 sheets), bloomed 22 g Sheet Gelatin Gold (500 sheets), bloomed (018040) (018040) Qty: 1

9.1 oz Heavy cream, whipped to medium peaks 258 g Heavy cream, whipped to medium peaks

Directions

Make an Italian meringue with the sugar, glucose, water and egg white.
Heat the raspberry purée and add the bloomed gelatin.
Once the meringue mixture is warm and stiff, remove from the beater and add a little raspberry purée to soften the mix. Then slowly add the meringue mixture to the raspberry purée.
When the mixture is smooth and even, gently add the whipped cream.

Flavor Profiles

Taste Profile

Sweet
Sour

Aroma Profile

Cocoa
Dairy
Others
Fruits (citrus, tropical, berries, etc.)

Texture Profile

Soft
Smooth

Temperature Profile

Cold