Chocolate Raspberry Indulgence by Matthew Ratliff | Pastry Arts

Name: Chocolate Raspberry Indulgence by Matthew Ratliff | Pastry Arts
Ingredients: 4 g salt; 820 g cake flour; 50 g cornstarch; 125 g Ghirardelli Majestic Premium Cocoa Powder; 270 g confectioners’ sugar; 500 g butter, soft; 150 g eggs; Ghirardelli 60% Cacao Chocolate, as needed; 15 g Knox powdered gelatin; 71 g water, divided; 553 g Ghirardelli 60% Cacao Chocolate; 1360 g cream; 213 g yolks; 298 g granulated sugar; 88 g almond Flour; 88 g confectioners’ sugar, sifted; 28 g cake flour; 7 g glucose; 119 g whole eggs; 18 g melted butter; 28 g granulated sugar; 77 g egg whites; 200 g water; 120 g granulated sugar; 1 vanilla bean, seeds scraped; 30 g light rum; 1 g Knox powdered gelatin; 5 g water, cold; 200 g raspberry puree, divided; 3 g NH pectin

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Indulge in layers of luxury: Chocolate Raspberry Tart combines rich flavors, textures, and artistry in every bite.

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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 pastryartsmag.com.

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