Raspberry and vanilla tart
 

RASPBERRY AND VANILLA TART

An original recipe by L'École Valrhona Chef Philippe Barret
Makes a 30 × 10cm tart (10 bars)
Category: Cakes and Tarts
 
 

INGREDIENTS

ALMOND SHORTCRUST PASTRY:
60g butter
1g fine salt
40g confectioners' sugar
15g almond flour
egg
120g AP flour

RASPBERRY PRESSED SHORTCRUST PASTRY:
95g Baked Almond Shortcrust Pastry
60g crêpe dentelle wafer biscuit
95g RASPBERRY INSPIRATION

RASPBERRY CONFIT:
150g raspberry purée
25g glucose
45g granulated sugar
4g pectin NH
15g lemon juice

IVOIRE & VANILLA WHIPPED GANACHE:
100g whipping cream
20g acacia honey
145g IVOIRE 35% chocolate
1 ea NOROHY VANILLA BEANS
270g whipping cream

DECORATIONS:
raspberries

 

INSTRUCTIONS

 
ALMOND SHORTCRUST PASTRY:
  • First mix the cold butter, fine salt, confectioners' sugar, almond flour and AP flour.
  • Once the mixture has formed into crumbs, add the egg.
  • Stop mixing when the dough is homogeneous.
  • Spread the dough between 2 sheets of parchment paper to a thickness of 3mm, then set aside for 1 hour in the freezer.
  • Bake at 325°F until golden brown.
 
RASPBERRY PRESSED SHORTCRUST PASTRY:
  • Chop or break up the baked shortbread into small pieces. (You can pulse in a food processor, but be sure not to over-process.)
  • Add the crêpe dentelle and melted RASPBERRY INSPIRATION.
  • Gently mix together.
  • Immediately spread the mixture into a 30×10cm frame.
  • Store in the refrigerator.
 
RASPBERRY CONFIT:
  • Heat the raspberry purée and glucose to 104°F. Mix the sugar with the pectin NH then add it to the heated purée.
  • Boil then add the lemon juice.
  • Immediately pour into 2.5cm silicone half-sphere moulds, then store in the freezer.
 
IVOIRE & VANILLA WHIPPED GANACHE:
  • Melt the IVOIRE 35% chocolate in a heat-proof bowl in the microwave in 20 seconds increments, stirring between each.
  • Combine the smaller amount of cream with the honey in a pot.
  • Infuse the split and scraped vanilla bean in the hot cream.
  • Bring vanilla cream mixture to just under a boil and then slowly pour over the melted IVOIRE 35% to create an emulsion.
  • Blend with an immersion blender to completely emulsify.
  • Add 270g of the cold cream. Blend with an immersion blender again.
  • Pour into a shallow container and seal the surface with plastic wrap and allow to crystalize in the refrigerator for several hours, preferably overnight.
  • When ready to use, whip the IVOIRE & VANILLA WHIPPED GANACHE with a mixer to medium stiffness.
Assembly
  • Randomly arrange some half-spheres of raspberry confit on the pressed shortbread.
  • Whip the IVOIRE 35% vanilla ganache to soft peaks with on a stand mixer with a whip attachment or by hand .
  • Place the whipped ganache in a piping bag and cut the tip on an angle.
  • Pipe the ganache unevenly into the tart’s base and between the half-spheres. Freeze.
  • If you want individual bars, slice the tart into 3cm wide strips. This will give you 10 bars of 10×3cm.
  • When you are ready to serve, garnish with fresh raspberries.