Raspberry Illanka Tart

An original recipe from L'Ecole Valrhona

Makes 6 tarts Ø 16cm

ILLANKA WHIPPED GANACHE

200g Whipping cream
25g Glucose
25g Invert sugar
190g ILLANKA 63% COUVERTURE
410g Whipping cream

Heat the smaller portion of whipping cream, the glucose and the invert sugar.
Slowly pour this hot mixture over the melted ILLANKA 63% couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the larger portion of cold whipping cream.
Use the electric mixer to mix again. Leave to stiffen in the refrigerator, ideally overnight.
Whip until firm.

RASPBERRY MOUSSE

430g Raspberry purée
380g Eggs
7g Gelatin
190g European butter
130g Egg whites
260g Sugar

Heat the raspberry purée.
Incorporate the eggs and rehydrated gelatin. Cook at 180-185°F (82-84°C).
Leave to cool to 105°F (40°C) then add the creamed butter.
Mix in an electric mixer and cool quickly.
Heat the egg whites and sugar at 130°F (55°C) in a bain-marie, then beat until the mixture has cooled completely.
Incorporate into the cold butter mixture and use immediately.

COCOA SHORTBREAD

380g European butter
280g Confectioner's sugar
190g White bread flour
160g Eggs
95g Almond flour
6g Salt
470g White bread flour
80g COCOA POWDER

Mix the creamed butter, confectioner's sugar, eggs, small portion of flour, almond flour and fine salt.
Do not beat the mixture.
Once the mixture is well incorporated, add the larger portion of flour and COCOA POWDER.
Roll out and store in the refrigerator.
Bake at 300°F (150°C).

CHOCOLATE AND ALMOND CAKE

310g Sugar
270g Almond flour
40g Cornstarch
4g Baking powder
190g Eggs
85g Egg yolks
270g Whipping cream
110g P125 COEUR DE GUANAJA

Sift the powdered ingredients onto the eggs and yolks and mix.
Beat in an electric mixer.
Gently heat the cream (140°F (60°C)) and make an emulsion with the melted P125 COEUR DE GUANAJA.
Add this mixture to the beaten egg mix.
Bake at 310°F (155°C).

ABSOLU GLAZE SPRAY

500g ABSOLU CRISTAL NEUTRAL GLAZE
50g Water

Bring the ABSOLU CRISTAL glaze to a boil in water.
Immediately apply using a spray gun at about 175°F (80°C).

RASPBERRY GLAZE

500g ABSOLU CRISTAL NEUTRAL GLAZE
50g Raspberry purée
AN Red raspberry coloring

Boil the ABSOLU CRISTAL glaze with the raspberry purée.
Add coloring as required.
Immediately apply using a spray gun at about 175°F (80°C).

 

ASSEMBLY & FINISHING

Prepare the Whipped Ganache. Prepare the Mousse Mix and immediately pour 220g each into 14cm diameter cake rings and freeze. Roll the Shortbread out to a thickness of 2.5mm. Fill the 16cm diameter tart rings with the Shortbread. Bake at 300°F (150°C) for about 15 minutes. Make the Cake Mix then make the bottom of your tarts with about 200g each. Bake at 310°F (155°C) for about 20 minutes then freeze. Finish the Whipped Ganache then use a piping bag with a bevelled-edge nozzle to pipe about 140g into 12cm diameter circles (see photo). Freeze then remove from tart ring. Use a spray gun to glaze with Absolu Cristal NeutralGglaze. Take the mousses from their rings and cover with Raspberry Glaze. Place these mousses on the tart bases (see photo).

For the chocolate decorations: Spread cooled ILLANKA 63% couverture between 2 sheets of printed acetate. Check the thickness. Before the chocolate hardens, cut out wavy-edged triangles.

Place fresh raspberries around the edge of the mousse cake.

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