Here is a recipe I couldn’t wait to share with you, it’s so indulgent! It had been waiting patiently for nearly a year to be published (yes, really!). And then I had the chance to make it several times again this year (and so I was able to take prettier photos!).
The mint and raspberry combination works wonderfully! Mint brings a huge amount of freshness and even though I’m not really crazy about the tartness of raspberry, there’s no denying that it’s good! Really good!!
It’s a dessert that comes together fairly quickly: a breton shortbread (which you can prepare the day before), a little raspberry confit (which you can replace with a bit of raspberry jam or jelly, but be careful, it’s a little sweeter), a mint whipped ganache (to prepare the day before and whip on the day) and fresh fruit! The pistachio pieces bring a tiny bit of crunch and add a little more colour to this tart!
Ingredients & preparation
4 components · Full recipe
Mint Whipped Ganache (to be made the day before)
Ingredients
- 100g (3.5 oz) white chocolate
- 100g (3.5 oz) cream
- 100g (3.5 oz) cold cream
- 2 tsp neutral honey (acacia, for example)
- about 30 mint leaves
Preparation
1
Break the white chocolate into pieces in a bowl (you can melt it slightly in a bain-marie or in the microwave).
2
Place the 100g (3.5 oz) of cream and the mint leaves in a saucepan and bring to the boil. Leave to infuse uncovered for a maximum of 10 minutes.
3
Strain the cream through a sieve to remove the mint leaves. Press the leaves well to extract as much cream as possible (note: I recommend weighing the cream afterwards to know how much cold cream to add — you’ll need to top it back up to 100g (3.5 oz)).
4
Add the honey and heat the cream again.
5
As soon as it begins to simmer, pour one third of the cream over the white chocolate and stir to create an emulsion. Then pour in the second third, followed by the third, until you have a smooth, homogeneous mixture.
6
Add the remaining cold cream (100g (3.5 oz)) and mix gently.
7
Cover with cling film and refrigerate for several hours (ideally overnight).
Raspberry Coulis
Ingredients
- 200g (7.1 oz) raspberry purée
- 20g (0.7 oz) caster sugar
- 2.5g (0.1 oz) pectin NH
Preparation
1
In a saucepan, warm the raspberry purée.
2
Add the sugar and pectin NH, pre-mixed together. Bring to the boil.
3
Blend with a hand blender.
4
Cover with cling film and leave to cool in the fridge for 1 hour.
Breton Shortbread
Ingredients
- 3 egg yolks
- 130g (4.6 oz) sugar
- 150g (5.3 oz) softened butter
- 200g (7.1 oz) plain flour
- 1 pinch salt
- 1 sachet baking powder
Preparation
1
Whisk the egg yolks and sugar together until the mixture is smooth and pale.
2
Add the softened butter and mix with a spatula until smooth and homogeneous.
3
Sift the flour, salt and baking powder over the mixture. Mix with a spatula.
4
Wrap the dough in cling film and refrigerate for 2 hours.
5
Preheat oven to 180°C / 350°F.
6
Remove the dough from the fridge and roll it out between two sheets of baking paper to a thickness of approximately 4–5 mm.
7
Cut a disc using a 22 cm (8.7 in) tart ring, leaving the ring in place around the disc.
8
Bake for approximately 20 minutes. Once out of the oven, leave the Breton shortbread to cool on a wire rack.
Assembly
Ingredients
- 3 punnets raspberries
- a few mint leaves
- pistachio powder
- a little icing sugar
Preparation
1
Place the Breton shortbread on a serving dish.
2
Using a tablespoon, spread a little raspberry coulis over the entire surface of the shortbread, being careful not to go too close to the edges.
3
Remove the mint ganache from the fridge and whip it like a whipped cream. Transfer to a piping bag fitted with a 10 mm plain nozzle.
4
Pipe the mint cream in a spiral, starting from the centre.
5
Arrange the raspberries starting from the outer edge.
6
Add a little icing sugar and decorate with a few mint leaves and pistachio powder.
Gallery
