Pressed Raspberry Tart | Valrhona Chocolate
Make the Pressed Sablé Feuilleté and use a spoon to add 650g to each 60 x 10cm frame, pressing down evenly. Remove the frames and set aside in the refrigera
Ingredients
- 300g dry butter 84%
- 4g salt
- 100g icing sugar
- 220g all-purpose flour
- 55g starch
- 55g CACAO POUDRE
- 15g cooked egg yolk
- 2 vanilla beans
- 745g Vanilla Sweet Shortcrust or Chocolate Vanilla Sweet Shortcrust
- 625g Inverted Puff Pastry
- 485g ECLAT D'OR
- 745g OPALYS 33%
- 410g raspberry pulp
- 345g frozen whole raspberries
- 85g caster sugar
- 14g pectin NH
- 380g whipping cream 35% fat
- 380g whole milk
- 155g egg yolks
- 75g sugar
- 905g Basic Custard
- 375g MANJARI 64%
- 365g ABSOLU CRISTAL NAPPAGE NEUTRE
- 40g water
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