Description
Heaveny chocolate ganache and raspberry caramel shortbread tart.
Ingredients
Scale
- For the shortbread
- 230g of wholewheat flour
- 140g of softened butter
- 1 egg and 1 egg yolk (set aside egg white to make lemon meringue)
- 90g of powdered sugar
- 40g of powdered almonds
- 2 pinches of salt
- ½ vanilla pod
- For the raspberry caramel
- 150g of fresh raspberry
- 100ml of cream
- 140g of glucose syrup
- 150g of sugar
- 10g of salted butter
- For the chocolate ganache
- 200g of cream
- 200g of chocolate
- 40g of salted butter
- 1 pinch of powdered chili peppers (we used the piment d’Espelette)
Instructions
- For the shortbread (makes 2 put 1 aside in the freezer)
- Mix the butter and powdered sugar in your Kitchenaid on slow speed, with the flat beater attachment until the mixture becomes creamy.
- Add the powdered almonds and continue to mix.
- Add the egg, the egg yolk and vanilla into the mixture.
- Mix the flour and salt in a bowl.
- Add the flour and salt into the mixture and continue to mix until your dough looks like sand. Do not over mix.
- Put the dough in the fridge for 4 hours minimum (overnight is best).
- Put in oven at 150°C for 30 minutes.
- For the raspberry caramel
- Mix the raspberries in your juice extractor (or a blender).
- Combine the raspberry juice with the cream. Put aside.
- Heat the glucose syrup and the sugar in a medium pot, until it caramelizes.
- Pour the raspberry mixture into the pot. Be careful : When you pour the raspberry mixture into the pot, the liquid will rise quickly. We recommend you add the mixture slowly in 3 parts.
- Heat the liquid until it reaches 118°C/245°F.
- Pour the mixture over the shortbread and refrigerate for 2 or 3 hours.
- For the chocolate ganache
- Break the chocolate into small pieces and put in a bowl.
- Heat the cream with the dried chili until it boils.
- Pour the cream into the bowl of chocolate.
- Let the cream melt the chocolate (1 or 2 minutes).
- Stir the mixture with a whisk.
- Once the chocolate has melted, add the butter and stir until combined.
- Pour the ganache over the tart and refrigerate overnight.
- Category: Dessert
- Cuisine: French
