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. | |
