Raspberry chocolate tartlet (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
200g milk
200g cream
110g raspberry pulp
50g sugar
120g egg yolks
Make an anglaise.
240g Callebaut Origine Sao Thomé Melt and mix into the anglaise.
Pipe the ganache into sablé pastry shells and decorate with fresh raspberries.

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