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Skill Level » Easy

PB and Raspberry Dome Tart

Posted by: AUI

Active Time

0 Hour   30 Minutes

Total Time

2 Hour   30 Minutes


1Sao Palme Brownie



  1. In a stand mixer fitted with a whip attachment, combine the sugars and salt with the yolks whip on medium speed until full volume. In a separate bowl, combine the melted the butter with the chocolate. In a second stand mixer fitted with a whip attachment, whip the egg whites to stiff peaks. Fold the melted chocolate mixture into the yolks, fold in the sifted flour then the egg whites. Spread evenly on a half sheet pan and bake at 320ºF/160ºC for 10-15 minutes or until completely set.

2Peanut Butter Cream



  1. Combine the Zürimix and heavy cream in a pot; bring the mixture to a rolling boil while stirring constantly. Stir in the peanut butter. Pour into the Silikomart Globe Mold (591071). Freeze.

3Sao Palme Chocolate Mousse



  1. Bloom the gelatin cold water; squeeze out water and set aside. In a sauce pan bring the milk to a boil, combine the egg yolks and sugar temper in the milk mixture. Cook over medium heat, stirring constantly till 180ºF/82ºC. Strain over the chocolate then stir in the gelatin. Fold in the whipped cream. Pipe the mousse half way into the bottom of the Silikomart Stone Mold (591070); press inside the Peanut Butter Crème insert scrape off excess; cut the Onyx73% Brownie into 3 inch circles place on mousse and freeze.

Flavor Profiles

Taste Profile

  • Sweet

Aroma Profile

  • Cocoa
  • Dairy
  • Nuts

Texture Profile

  • Dense
  • Light
  • Chewy
  • Soft
  • Smooth

Temperature Profile

  • Room Temperature
  • Cold

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