• 120 minutes to prepare • • Serves 12
Raspberry heaven
Hazelnuts fans will quickly fall in love with this luscious tart that combines raspberry jam with chocolate chips and a fluffy, mousse-like hazelnut filling.
This dessert is perfect for entertaining. The tartness of the raspberries balances the sweetness of the the mousse to create a luxurious dessert perfect for any time of the year.
Rich, creamy, a true temptation...
Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):
For the pastry
240 g flour 00
100 g sugar
100 g butter
1 egg
1/2 sachet vanilla baking powder
salt
For the stuffing
350 g raspberry jam
30 g dark chocolate
For the hazelnuts mousse
200 g hazelnuts cream
2.5 g gelatine sheets
200 ml fresh cream
80 g sugar
30 ml raspberry juice
For the topping
200 ml raspberry juice
5 g gelatine sheets
- Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add sugar, a pinch of salt and knead it quickly
- Stir in the egg, then mix again. Finally add flour and vanilla baking powder, all sifted. Knead it again
- Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for 1 hour
- When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
- Move on to the filling preparation: chop the dark chocolate
- Grease and dust the baking pan with flour, then cover bottom and sides with half of the pastry cut into a flattened disc-shape, about 5 mm thick. Place the baking pan in the fridge for 30 minutes
- Line the pastry with parchment paper and fill it with dried peas. Bake at 180°C for 10 minutes, until you achieve a browned crust
- Remove the dried peas and pour the raspberry jam into the pastry pan. Level well and sprinkle the dark chocolate on top
- Bake at 180°C for 20 minutes. Then, let it cool down
- Meanwhile, prepare the hazelnuts mousse: pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 5 minutes
- Drain the gelatine sheets and place them in a small pan with the raspberry juice. Melt them over low heat and keep aside
- Pour the fresh cream into a bowl. Use a whisk to whip the cream with wide strokes and continue to whip until soft peaks form
- In another bowl, place the melted gelatine and the hazelnuts cream. Add the whipped cream and stir gently with a spoon to mix well
- When the mousse is ready, sprinkle the dark chocolate - chopped - over the jam layer and pour the hazelnuts mousse on top. Level it and place the tin back in the fridge to rest for at least 3 hours
- Once the cake is fully cooled, start preparing the icing: pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 2 minutes. Then, wring out the gelatine sheets and place them in a small saucepan with the raspberry juice and slowly stir until gelatine melts. Finally, pour a thin layer of raspberry icing all over the surface of the tart and wait for it to solidify
No comments:
Post a Comment