Raspberry Ruby Tart by Fred Csibi-Levin | Pastry Arts

Ingredients

• 20g egg yolks
• 5 g heavy cream
• 340 g all-purpose flour
• 124 g confectioners’ sugar
• 3 1/2 g salt
• 224 g unsalted butter, cold and cut into 1ʺ (2.5 cm) pieces
• 30 g whole eggs, lightly beaten
• 60 g egg yolks, lightly beaten
• 150 g almonds, roasted
• 150 g granulated sugar
• 20 ml water
• Pinch of salt
• Grapeseed oil, as needed
• 120 g dark chocolate, 70% Eleven O’One Stover & Co.
• 60 g Almond Praline, from above
• 120 g feuilletine flakes
• 1 g salt
• 300 g fresh raspberries
• 85 g raspberry purée
• 55 g granulated sugar, divided
• 2 egg yolks
• 100 g white chocolate, 33% Eleven O’One Stover & Co.
• 20 g unsalted butter
• 100 g heavy cream
• 20 g glucose syrup
• 200 g Callebaut Ruby chocolate
• 25 g unsalted butter, softened