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Recipe Step by Step
Basic Almond Sweet Shortcrust
270g Confectioner's Sugar
90g Almond Flour
180g All-Purpose Flour
525g All-Purpose Flour
As soon as the mixture is combined, quickly fold in the remaining flour.
Set aside in the refrigerator.
Roll out the pastry and bake it in 18cm ring molds, at 150°C (300°F), until it is an even golden color.
Almond and Muscovado Cream
275g Almond Flour
275g Muscovado Sugar
35g Corn Starch
Cream the butter with muscovado sugar, taking care not to add too much air.
Add the almond flour, corn starch and salt.
Gradually fold in the eggs. Use immediately or set aside in the refrigerator.
4g NH Pectin
Mix 20g sugar and pectin together and add to the raspberries when it reaches 40°C (104°F).
Bring to a boil and cook for a minute.
Let cool completely.
ORELYS® 35% and Sweet Clover Whipped Ganache
550g Whipping Cream
50g Invert Sugar
12g Dried Sweet Clover Flowers (or 1 Vanilla Bean)
500g ORELYS 35%
1000g Whipping Cream
Strain through a fine chinois.
Gradually pour the hot mixture over the chopped ORELYS® 35% chocolate stirring from the center to create a shiny elastic core, showing the start of an emulsion. Maintain this texture right to the end of the mixing stage.
Continue mixing, gradually adding the liquid. Mix with a handheld mixer to finish.
Add the remaining cream while mixing.
Cover and refrigerate for at least 8 hours to crystallize.
Assembly and finishing
Pipe Almond and Muscovado Cream halfway into each tart. Bake at 177°C (350°F) for about 8 minutes until the cream looks just set in the middle but still moist.When the tart has cooled down, spread Raspberry Compote on the Almond and Muscovado Cream and cover completely with fresh raspberries.Whip the ORELYS® 35% Ganache to soft peaks and using a spoon dipped in hot water, add 5 quenelles of ganache on each tart.Garnish each quenelle with a touch of wild rose powder.