Raspberry Cream Tart by Kirsten Tibballs

Raspberry Cream Tart

By Kirsten Tibballs at Savour
www.savourschool.com.au

Makes 2 x 20cm tarts

Equipment required

  • Stone surface for chocolate curls
  • Thermometer
  • Tweezers
  • Saucepans
  • Microwave
  • Plastic bowl for the microwave
  • 5 x flat trays
  • Disposable piping bags
  • Scissors
  • Ladle
  • Small sieve
  • Assorted bowls
  • Stand Mixer x 2
  • Paddle attachment for mixer
  • Whisk attachment for mixer

Breton Shortbread

  • 168g      Unsalted Butter
  • 168g      Caster Sugar
  • 4g           Salt
  • 72g        Egg Yolks
  • 230g      Plain Flour
  • 22g        Baking Powder
  • QS          Callebaut Mycryo Cocoa Butter

Mix the butter, caster sugar and the salt in an electric mixer with a paddle attachment. Add the egg yolks and then finally the flour and baking powder. Press the dough in a flat square, wrap and chill for an hour. Roll out on a bench lightly dusted with flour to a 1cm thickness. Cut into a 20cm disc with a cake ring. Place the pastry on a lined tray and place the cake ring on the outside. Bake at 170°C for 15 minutes or until golden brown. Run a knife around the edge of the ring while it is still hot and dust it with Mycryo to seal the pastry.

 Raspberry Jelly

  • 7g           Gold Gelatine Sheets
  • 230g      RaviFruit Frozen Raspberry Puree, defrosted
  • 35g        Caster Sugar

Pre-soak the gelatine sheets in a bowl of cold water until soft and pliable and then mix together with one third of the defrosted puree and the sugar. Heat to approximately 60°C and then add the remaining defrosted puree.

White Chocolate Chantilly Cream

  • 210g      Callebaut W2 white chocolate
  • 300g      Bulla Thickened Cream 35% Fat (A)
  • 30g        Liquid Glucose
  • 1 tsp      Heilala Vanilla Bean Paste
  • 440g      Bulla Thickened Cream (B)

Melt the chocolate until hot. Boil cream A with the glucose and vanilla bean paste. Whisk it together with the melted chocolate. Add the liquid cream B and mix together. Place in the fridge for 24 hours before whipping.

Chocolate Curls

  • 400g Callebaut white chocolate W2

 To create your curls, temper your preferred couverture. You can follow our tempering instructions on our YouTube page (@savourschool). Place the tempered couverture on to a stone surface and spread it with a palate knife. Work it backward and forward until the couverture starts to resist. With a metal scraper working away from yourself, place the scraper on the surface of the couverture and with firm pressure scraping on a diagonal, scrape the chocolate to form tapered cigarettes.

Assembly

  • 1 punnet of fresh Raspberries

 Place the raspberry jelly into the centre of the cooled baked tart and place in the fridge to set for an hour. Once set, pipe Chantilly cream on the tart with a Saint Honore piping tube. Place fresh raspberries and chocolate curls in the centre.

 

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