Raspberry Tart with ORELYS® 35% Chantilly | Valrhona
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
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
More Like This
Raspberry Jivara Tart | Valrhona Chocolate
valrhona.com
Raspberry-Almond Tart – Ramara Farms
ramarafarms.com
Chocolate Raspberry Tart
bakingcapture.com
Raspberry Almond Tart Recipe | Give Me Cookie
givemecookie.com
Raspberry Tartlets – Sarah Wragge Wellness
sarahwragge.com
Raspberry-Marzipan Tarts Recipe | Epicurious
epicurious.com
Raspberry Almond Tart - British Bakels
britishbakels.co.uk
Pressed Raspberry Tart | Valrhona Chocolate
valrhona.com