Ingredients

Pastry
butter at room temperature
1 cup
220 g
7.70 oz
7.26 fl oz
salt
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
powdered sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
almond flour
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
eggs at room temperature
100 kg
220 lb
flour
1.50 cup
390 g
13.65 oz
12.87 fl oz
high quality cocoa
2 tbsp
30 g
1.05 oz
0.99 fl oz
Berry jelly
raspberry/currant puree (strained)
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
agar
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
Ganache
berry puree (strained)
0.50 cup
120 g
4.20 oz
3.96 fl oz
bitter chocolate (70%)
0.50 cup
120 g
4.20 oz
3.96 fl oz
cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
butter at room temperature
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
invert sugar or or light honey
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
Whipped ganache
bitter chocolate
0.75 cup
200 g
7 oz
6.60 fl oz
cream 33%
1.50 cup
400 ml
13.20 fl oz
invert sugar or or light honey
1 tbsp
15 g
0.52 oz
0.50 fl 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.