Ingredients
Pastry
butter at room temperature
220g
7.70oz
1cup
14.74tbsp
salt
4g
0.14oz
0.27tbsp
powdered sugar
150g
5.25oz
0.60cup
10tbsp
almond flour
55g
1.93oz
3.69tbsp
eggs at room temperature
100kg
220lb
flour
390g
13.65oz
1.56cup
26.13tbsp
high quality cocoa
30g
1.05oz
2tbsp
Berry jelly
raspberry/currant puree (strained)
200g
7oz
0.80cup
13.40tbsp
sugar
50g
1.75oz
3.35tbsp
agar
4g
0.14oz
0.27tbsp
Ganache
berry puree (strained)
120g
4.20oz
0.48cup
8tbsp
bitter chocolate (70%)
120g
4.20oz
0.48cup
8tbsp
cream 33%
100g
3.38fl oz
butter at room temperature
35g
1.23oz
2.35tbsp
invert sugar or or light honey
35g
1.18fl oz
Whipped ganache
bitter chocolate
200g
7oz
0.80cup
13.40tbsp
cream 33%
400ml
13.20fl oz
1.60cup
26.80tbsp
invert sugar or or light honey
15g
0.51fl oz
Method
Pastry
- Make a chocolate tart shell.
- Cool the tart shell, and remove it from the mold. I covered it with dark melted chocolate and let the chocolate harden.
Berry jelly
- Mix the puree (stoned!) with 40 g (1.40 oz) of sugar, mix the remaining 10 g (0.35 oz) of sugar with agar.
- Heat the berry puree with sugar to 60C (140 F), add sugar mixed with agar, cook for 2-3 minutes, stirring constantly with a whisk.
- Remove from the stove, and pour immediately into the chocolate tart shell. Put in the fridge to hardene (20-30 min).
Ganache
- Bring the cream with honey (invert sugar) almost to a boil.
- Combine with chopped chocolate, stir until smooth.
- Add the butter, and stir again.
- Finally, pour in the puree and mix with a hand blender at low speed, making sure that no bubbles appear. Pour into a tart shell, flatten by shaking the tart shell from side to to side (do not use a spatula!).
- Let it harden for several hours.
Whipped ganache
- Heat half of the cream with sugar to almost boil, pour over chopped chocolate, and stir well.
- Add the second part of the cream, mix, cover with foil "in contact" and put in the fridge overnight.
- Whip with a mixer at medium speeds until stable peaks, do not overdo the whipping!
- Whip just before use. Pipe through a pastry bag with a round (or any, if you wish) nozzle.
