By Kirsten Tibballs at Savour
Makes 2 x 20cm tarts
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.
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.
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.
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.
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.