Raspberry Tart with ORELYS® 35% Chantilly

Made with BLOND ORELYS 35%

Original recipe by Patrice Demers, Chef & Owner: Patrice Pâtissier

4 steps

Recipe Step by Step


Basic Almond Sweet Shortcrust

360g Butter
6g Salt
270g Confectioner's Sugar
90g Almond Flour
150g Eggs
180g All-Purpose Flour
525g All-Purpose Flour

Combine the softened butter with the salt, confectioner's sugar, almond flour, eggs and smaller quantity of flour. Take care not to over-mix.

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
3g Salt
275g Butter
150g Eggs

Roast the almond flour, in the oven, at 150°C (300°F) for about 12 minutes. Let it cool to room temperature.

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.


Rasberry Compote

1000g Raspberries
250g Sugar
4g NH Pectin
20g Sugar

Heat raspberries with 250g of sugar

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 Glucose
50g Invert Sugar
3g Salt
12g Dried Sweet Clover Flowers (or 1 Vanilla Bean)
500g ORELYS 35%
1000g Whipping Cream

Bring 550g of cream to a boil with glucose, invert sugar and salt. Take off the heat, add sweet clover, cover and let infuse for 5 minutes.

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.