RASPBERRY CARAMEL TART
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 400 |
| eggs | g 150 |
| caster sugar | g 50 |
Preparation
Mix all the ingredients in a planetary mixer with paddle attachment until obtaining a homogenous dough.
Place in the fridge for at least 2 hours.
Use a dough sheeter to roll the shortcrust pastry out to a thickness of 3 mm and create monoportion tarts with a diameter of about 8 centimetres.
Bake at 180°C for about 12-14 minutes until golden brown, then let it cool down.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Melt at 32-35°C.
Ingredients
| FRUTTIDOR LAMPONE | g 1000 |
| LILLY NEUTRO | g 80 |
| water | g 80 |
Preparation
Mix water and LILLY NEUTRO with a whisk, then add FRUTTIDOR and blend.
Create some disks while pouring about 12 grams of mixture into silicon moulds with a diameter of 6 centimeters.
Place them into the proofer room until freezing.
If well covered, disks can be store in the freezer.
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 600 |
| liquid cream 35% fat | g 400 |
| honey | g 70 |
Preparation
Bring to a boil the cream, add honey and mix.
Add chocolate and mix with an immersion blender.
Cover the mixture with a film and let it cool down to about 35°C.
Pour about 12 grams of caramel glaze on the bottom of the baked tart base. Place in the fridge until crystallization.
Place a raspberry gelée disk in the centre of each tart.
Pour a layer of Nocciolato bianco ganache up to the edges. Place in the fridge until hardened.
Decorate the surface with fresh raspberries, Spot Original Dobla and with previously whipped CHOCOSMART CARAMEL CRUMBLE whirls.
Pastry Chef, Chocolatier and Baker
