Pressed Raspberry Tart

Made with Manjari 64%

Makes four 60 x 10cm stainless-steel frames to serve 18

6 steps

Recipe Step by Step


Chocolate Vanilla Sweet Shortcrust

300g dry butter 84%
4g salt
100g icing sugar
220g all-purpose flour
55g starch
15g cooked egg yolk
2 vanilla beans

Sift the flour, starch, cocoa powder and icing sugar. Microwave the egg yolks. Combine with the butter, salt and the split and scraped vanilla bean. As soon as it is evenly combined, spread the mixture between two baking mats to a thickness of 2mm. Put in the freezer briefly and then bake at 160°C until it starts to color. Set aside in a dry place.

Pressed Sablé Feuilleté

745g Vanilla Sweet Shortcrust or Chocolate Vanilla Sweet Shortcrust
625g Inverted Puff Pastry
745g OPALYS 33%

Reduce the cooked Sweet Shortcrust Pastry and the Inverted Puff Pastry to crumbs in a food processer, then add the Éclats d’Or and the melted chocolate.

Raspberry Compote

410g raspberry pulp
345g frozen whole raspberries
85g caster sugar
14g pectin NH

Heat the pulp and frozen whole raspberries to 40°C, and then add the caster sugar combined with the pectin NH. Bring to the boil and set aside in the refrigerator.

Basic Custard

380g whipping cream 35% fat
380g whole milk
155g egg yolks
75g sugar

Boil the cream and the milk and pour onto the egg yolks combined with the sugar (without whitening). Heat until the mixture coats the back of a spoon, at 84/85°C, strain and use immediately, or set aside, chilling rapidly.

Manjari Crémeux

905g Basic Custard
375g MANJARI 64%

Take the hot, strained custard and use a rubber spatula to make an emulsion with the chopped or melted chocolate, as for a ganache, to obtain a smooth, glossy and elastic texture, signifying the emulsion process is underway. Process to perfect the emulsion, taking care not to incorporate any air, and working at a temperature of 35 - 45°C. This will guarantee a smooth crémeux, even after thawing.

Absolu Spray Glaze

40g water

Boil the Absolu Cristal with the water and blend. Spray immediately at a temperature of around 80°C.

Assembly and finishing

Make the Pressed Sablé Feuilleté and use a spoon to add 650g to each 60 x 10cm frame, pressing down evenly. Remove the frames and set aside in the refrigerator. Use a piping bag with no nozzle to pipe around 180g of Raspberry Compote on the base. Use a 10mm nozzle to pipe around 300g of Manjari Crémeux on top, in irregular lengths. To decorate, pipe irregular lengths of around 20g of Raspberry Compote on top. Blast freeze. Spray the strips of tart with the hot Absolu Spray Glaze. To finish the decoration, temper some dark chocolate couverture. Use a little oil to stick some acetate sheets onto perfectly flat trays. Pour a little couverture on the sheet and cover immediately with a second sheet and then roll out, spreading the chocolate towards the exterior. Check the thickness. Leave to set at 17°C. Arrange a few raspberries on the tart (see photo), add a few shards of dark chocolate and a house logo.