Some recipes are born from a desire to try out a product you really love. That’s exactly what made me want to create this raspberry inspiration tartlet. I really wanted to showcase Valrhona’s Inspiration Framboise chocolate, an ingredient I find as good as it is surprising, and which really makes a change from classic chocolates.
So I imagined a tartlet that’s both indulgent and full of freshness: a crunchy pâte sucrée, a nicely fruity raspberry confit, a raspberry inspiration chocolate ganache that’s both sweet and tangy, and a few strawberry crispies for crunch. It’s a simple recipe to make, but one that makes quite an impression when tasting!
What is raspberry inspiration chocolate?
This chocolate is a little special: it’s a “fruit couverture” that combines cocoa butter, sugar and raspberry, quite simply. The taste is very intense, well balanced between sweet and tangy, and the pink colour is entirely natural. Valrhona has managed to capture all the power of the fruit, with no added flavouring, which gives a very aromatic chocolate, perfect for fruity, modern desserts.
If you’re not a raspberry fan, you can absolutely try other chocolates from the Inspiration range: passion fruit, yuzu or strawberry. There’s something for every taste.
Ingredients & method
5 components · Full recipe
Sweet Shortcrust Pastry (to start 2 days ahead or the day before)
Ingredients
- 150 g (5.3 oz) butter
- 95 g (3.4 oz) icing sugar
- 30 g (1.1 oz) almond flour
- 60 g (2.1 oz) egg (one large egg)
- 250 g (8.8 oz) flour
- a pinch of fleur de sel
- a knife tip of vanilla powder
Method
1
Place the soft butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment and mix at low speed. Add the almond flour, vanilla powder and fleur de sel and mix again.
2
Add the beaten egg and mix using a spatula this time (it will be easier than with the mixer).
3
Finish with the flour and mix with the mixer until you obtain a smooth ball of dough. Do not overwork the dough. Bring the dough together into a ball without pressing too much.
4
Divide the dough into two portions and wrap each in cling film, shaping into a flat rectangle. Place one portion in the fridge overnight (you can freeze the other one for a future tart).
5
The next day, roll out the dough to 2–3 mm thickness using a rolling pin, then cut out a circle of dough larger than your tart ring.
6
Grease the tart ring, then place the dough inside, taking care to create a right angle at the base.
Raspberry Compote (can be made the day before)
Ingredients
- 250 g (8.8 oz) raspberry purée
- 25 g (0.9 oz) sugar
- 4 g (0.1 oz) NH pectin
Method
1
In a saucepan, gently warm the raspberry purée.
2
Add the sugar and NH pectin that have been thoroughly mixed together beforehand. Bring to a boil and maintain for a few minutes, whisking well.
Raspberry Inspiration Ganache
Ingredients
- 150 g (5.3 oz) Valrhona raspberry inspiration chocolate
- 110 g (3.9 oz) heavy cream
- 12 g (0.4 oz) invert sugar (or honey)
Method
1
Melt the raspberry inspiration chocolate in a bain-marie or in the microwave.
2
Heat the heavy cream in a small saucepan with the invert sugar (or honey).
3
Pour one third of the cream over the chocolate and mix with a spatula to create an emulsion. Then add a second third, then the final third, to obtain a smooth, homogeneous mixture.
Baking the Sweet Pastry
Ingredients
- one egg yolk
- 2 g (0.1 oz) heavy cream
Method
1
Preheat the oven to 160°C / 325°F.
2
Once the dough is well chilled, trim any excess pastry with a small knife.
3
Place a sheet of baking paper and add baking beads or dried beans to blind bake the pastry (if the tart base has rested overnight in the fridge, there is normally no need for beads — the pastry won’t move).
4
Bake for 20 minutes, then remove from the oven, unmould and allow to cool slightly.
5
Smooth any imperfections in the pastry with a Microplane grater if needed. Glaze the base and sides (inside and outside) with a mixture of egg yolk and heavy cream to make it shiny (the cream represents about 10% of the weight of the egg yolk).
Assembly
Ingredients
- strawberry crispies
Method
1
Pour the raspberry inspiration ganache into the tartlet shells over the raspberry compote.
2
Refrigerate for about one hour.
Gallery
