Chocolate raspberry tartlet | Mona Lisa

Ingredients

• 220 g butter
• 6 g salt
• 170 g Sugar
• 100 g egg yolks
• 260 g flour
• 20 g baking powder
• 20 g cocoa mass
• 60 g Callebaut® Finest Belgian Dark Chocolate (N° 70-30-38-E4-U71)
• Q.S. Callebaut® Mycryo cocoa butter
• Q.S. Egg wash (50g eggs + 50g milk)
• 150 g egg yolks
• 375 g whole eggs
• 300 g Sugar
• 240 g egg white
• 120 g sugar
• 90 g flour
• 90 g cocoa powder
• 200 g Sugar
• 200 g fresh raspberries
• 177 g milk
• 233 g cream
• 39 g inverted sugar
• 330 g Callebaut® Finest Belgian Dark Chocolate 811
• 110 g milk
• 425 g Callebaut® Finest Belgian Dark Chocolate 811
• 900 g half whipped cream 35%
• red spray
• 100 g Callebaut® White Chocolate Velvet
• 100 g Callebaut® cocoa butter (CB- 655)
• 4 piece(s) CLR-19430
• 1/2 CLR-19431