Raspberry Tart with ORELYS® 35% Chantilly
Pipe Almond and Muscovado Cream halfway into each tart. Bake at 177°C (350°F) for about 8 minutes until the cream looks just set in the middle but
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Kitchen scale
- Oven
- Stove
- Refrigerator
- Rolling pin
- Cake ring
- Baking sheet
- Mixing bowl
- Saucepan
- Fine-mesh sieve
- Hand mixer
- Piping bag
- Offset spatula
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 360g Butter
- 6g Salt
- 270g Confectioner's Sugar
- 90g Almond Flour
- 150g Eggs
- 180g All-Purpose Flour
- 525g All-Purpose Flour
- 275g Almond Flour
- 275g Muscovado Sugar
- 35g Corn Starch
- 3g Salt
- 275g Butter
- 1000g Raspberries
- 250g Sugar
- 4g NH Pectin
- 20g Sugar
- 550g Whipping Cream
- 50g Glucose
- 50g Invert Sugar
- 12g Dried Sweet Clover Flowers (or 1 Vanilla Bean)
- 500g ORELYS 35%
- 1000g Whipping Cream
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