Chocolate and Raspberry Tart

Directions

• Tart Shell
• Incorporate cold butter into flour mixture quickly to create the desired crumbly, sand-like texture (rubbing method).
• Mix the dry ingredients.
• Add egg yolks.
• Bring the dough together into a ball, being careful not to overwork it.
• Roll and let it rest in fridge (or even freezer).
• Remove the dough from the fridge.
• Cut the dough for the tart molds. This process needs to be done very quickly, the dough must be cold and solid. If it starts to melt, put it back in the fridge.
• After placing the dough in the mold(s), put in the fridge for 20-30 minutes before you start baking.
• Prick the tarts with a fork before going in the oven.
• Bake in the oven at 180 C around 25 minutes.
• Raspberry Mousse
• Bloom the gelatine in cold water until fully hydrated.
• Whip the cream to soft peaks and reserve in the refrigerator.
• Gently heat the raspberries with the sugar until softened, then blend until smooth.
• While the raspberry purée is still warm, add the bloomed gelatine and mix until fully dissolved.
• Allow the mixture to cool to room temperature.
• Carefully fold the whipped cream into the cooled raspberry base until smooth and homogeneous.
• Pour the mousse into molds and refrigerate for at least 4 hours, or preferably overnight, until fully set.
• Pistachio Praline
• Prepare the caramel: In a medium saucepan, melt granulated sugar over medium heat. Stir occasionally until it turns a deep amber color. Be careful not to burn it (see notes below).
• Add the pistachios: Carefully stir in the toasted pistachios, coating them evenly with the caramel (keep in mind: caramel is extremely hot!). Work quickly before caramel sets.
• Cool the mixture: Spread the caramel-coated pistachios onto a silicone baking mat (Silpat) or a parchment-lined tray. Allow it to cool completely.
• Process into praline paste: Transfer the cooled mixture to a food processor or blender. Blitz until it forms a smooth, creamy paste. Stop occasionally to scrape the sides for an even texture.
• Feuilletine
• Preheat the oven to 160°C and line a baking tray with parchment paper.
• In a small bowl, whisk the egg white with the salt until lightly frothy.
• Melt the butter gently and mix it with the egg white.
• Sift in the icing sugar and flour, folding gently to form a smooth, slightly runny batter.
• Spread a thin layer of the batter onto the prepared baking tray. Using the back of a spoon or an offset spatula, try to spread it as evenly as possible.
• Bake for 10 minutes, or until the batter is golden brown and crisp. Keep a close eye as it can brown quickly.
• Remove from the oven and allow to cool completely. Once cooled, break into small pieces or shards as needed.
• Store in an airtight container to maintain its crispness until ready to use in desserts.
• Croustillant
• Melt the chocolate and praline together over a double boiler or in short intervals in the microwave, stirring until smooth.
• Fold in the feuilletine gently to retain its crispness.
• Spread the mixture evenly between two sheets of parchment paper and roll out to the desired thickness.
• Use immediately in your desserts, or store in the refrigerator or freezer until needed.
• Chocolate Ganache
• Place the chocolate in a heatproof bowl.
• Heat the cream in a small saucepan until it just begins to boil.
• Pour the hot cream over the chocolate.
• Let it sit for 5 minutes to allow the chocolate to melt completely.
• Add butter, then stir gently with a spatula until the ganache is smooth and glossy.
• Cover, or transfer into a piping bag, and chill in the refrigerator until set, at least 1 hour.