Raspberry Tart (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Chocolate Sand Pastry (for 25 pieces)

Ingredients Preparation
250 g butter
400 g white flour
1 g salt
Mix.
50 g
25 g Callebaut cocoa powder CP
150 g icing sugar
2 eggs
Add and mix briefly.
Set aside in the refrigerator. On another day, punch out ovals and bake at 180°C.

Chocolate Mousse

Ingredients Preparation
400 g 30°B syrup
100 g eggs
200 g egg yolks
Mix to achieve a smooth batter.
500 g Callebaut Finest Selection Kumabo dark chocolate (melted)
900 g whipped cream
Mix a portion of the whipped cream with the chocolate.
Mix with the smooth batter. Add the rest of the cream and carefully blend in.
Pour the mousse into the Demarle Flexipan moulds (ref. 1054), freeze and take out of mould and place on the sand pastry. Finish with macaroons, raspberries, etc.