Chocolate Raspberry Tart
Ingredients
Part Mousse
Part Acabamento
Part Montagem
Process
01. Hydrate the unflavored gelatin powder with water. Set aside for approximately 5 minutes.
02. Heat the Chocolatier ChocoNut in a water bath or microwave.
03. Add the Chantilly to the Chocolatier ChocoNut in 3 stages and mix.
04. Add the cocoa liqueur and mix. Set aside.
05. Dissolve the hydrated gelatin in a water bath or microwave.
06. Add the dissolved gelatin to the reserved mousse and mix until homogenized.
ASSEMBLY
01. Thaw the raspberry puree. Set aside.
02. Divide the Ready Dark Sponge Cake into discs of approximately 18 cm in diameter x 5 mm in thickness.
03. Place one disc of Ready Dark Sponge Cake at the bottom of the mold (20 cm in diameter x 4 cm in height) previously greased with oil and sugar.
04. Moisten the discs of Dark Sponge Cake with the reserved raspberry puree.
05. Fill the mold halfway with the reserved mousse.
06. Place another disc of Ready Dark Sponge Cake. Moisten with the raspberry puree.
07. Fill the mold with the remaining mousse.
08. Using a piping bag with a smooth tip, make small swirls around the surface of the tarts with the mousse, maintaining a distance of approximately 2 cm from the edge.
09. Refrigerate until set.
FINISHING
01. Unmold and sprinkle cocoa powder over the tarts.
02. Place the raspberry jam in the center of the tarts.
03. Decorate with chocolate swirls as desired.
Tips
- If desired, the sides of the tart can be decorated with decorative sponge cake before assembly.
- The same recipe can be used for assembling individual portions.
- The tarts can be frozen without the finishing touches.
Yield
3 Units of 600 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Spoon , Scale , Molds , Container , Smooth Tip
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 276 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 7.8 | % VD (*) |
| Aç adicionados (g) | 7.0 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 8.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 120 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Chocolate Raspberry Tart
Ingredients
Part Mousse
Part Acabamento
Part Montagem
How to make it
MOUSSE
01. Hydrate the unflavored gelatin powder with water. Set aside for approximately 5 minutes.
02. Heat the Chocolatier ChocoNut in a water bath or microwave.
03. Add the Chantilly to the Chocolatier ChocoNut in 3 stages and mix.
04. Add the cocoa liqueur and mix. Set aside.
05. Dissolve the hydrated gelatin in a water bath or microwave.
06. Add the dissolved gelatin to the reserved mousse and mix until homogenized.
ASSEMBLY
01. Thaw the raspberry puree. Set aside.
02. Divide the Ready Dark Sponge Cake into discs of approximately 18 cm in diameter x 5 mm in thickness.
03. Place one disc of Ready Dark Sponge Cake at the bottom of the mold (20 cm in diameter x 4 cm in height) previously greased with oil and sugar.
04. Moisten the discs of Dark Sponge Cake with the reserved raspberry puree.
05. Fill the mold halfway with the reserved mousse.
06. Place another disc of Ready Dark Sponge Cake. Moisten with the raspberry puree.
07. Fill the mold with the remaining mousse.
08. Using a piping bag with a smooth tip, make small swirls around the surface of the tarts with the mousse, maintaining a distance of approximately 2 cm from the edge.
09. Refrigerate until set.
FINISHING
01. Unmold and sprinkle cocoa powder over the tarts.
02. Place the raspberry jam in the center of the tarts.
03. Decorate with chocolate swirls as desired.
Tips
- If desired, the sides of the tart can be decorated with decorative sponge cake before assembly.
- The same recipe can be used for assembling individual portions.
- The tarts can be frozen without the finishing touches.
Yield
3 Units of 600 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Spoon , Scale , Molds , Container , Smooth Tip
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 276 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 7.8 | % VD (*) |
| Aç adicionados (g) | 7.0 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 8.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 120 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.