Raspberry Jivara Tart | Valrhona Chocolate
20g Fresh raspberries Spread the raspberry compote at the bottom of the tart. Pipe out the whipped ganache onto the compote using a piping bag fitted with
Ingredients
- 240g Unsalted butter
- 4g Fine salt
- 180g Confectioner’s sugar
- 60g Almond flour
- 100g Eggs
- 120g All-purpose flour*
- 350g All-purpose flour*
- 500g Fresh raspberries*
- 75g Sugar
- 110 g Heavy cream 36%
- 10 g Acacia honey
- 150 g JIVARA 40%
- 1 Tahiti vanilla bean
- 140 g Heavy cream 36%
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