Matcha, Raspberry and Black Sesame Tart

Using a stand mixer fitted with the paddle attachment, mix the cold, cubed butter until it reaches a smooth, soft consistency (pommade).

Add the Inspiration Matcha chocolate, melted to 35°C.

Add the powdered sugar, almond flour, and salt.

Add the eggs.

Add the flour and mix until a smooth, uniform dough forms.

Roll out immediately to 2.5mm thickness between two acetate sheets, then refrigerate overnight.

Baking temperature: 150°C/305F.

Cream the butter, sugar and black sesame paste until homogeneous without incorporating air.

Add the eggs gradually, then the almond flour, the salt the black sesame.

Pipe into the par-baked tart shells. Bake at 150°C/305F. until the center is set but still moist (14 minutes circa).

Mix the granulated sugar, powdered glucose, and NH pectin, then sprinkle over the pureed raspberries.

Blend until smooth, then heat to 95°C, stirring constantly. Pour immediately.

Heat the water along with the glucose syrup.

Slowly pour this hot mixture over the semi-melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold whipping cream.

Mix in the electric mixer again. Store in the refrigerator and leave to stiffen, preferably overnight.

Whip until firm.