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Raspberry Chocolate Tartelettes
  • Recipes

Raspberry Chocolate Tartelettes

Recipe by the Richemont Competence Center, January 25, 2022
Tartelettes
  • Medium effort
  • Easy
  • Spring, Autumn, Summer, Winter
  • Bakery/Patisserie, Dessert

Ganache

Ingredients

  • 75 g full cream
  • 150 g raspberry puree, frozen
  • 50 g egg yolk, pasteurized
  • 75 g couverture chocolate, dark
  • 75 g couverture chocolate, milk
  • 10 g cocoa nibs
  • 10 Piece Choco-Tartelettes Filigrano Bakery Butter Round 7.0 cm

Preparations

  • Heat the full cream, fruit puree and egg yolk to 82°C.
  • Add the couverture chocolate, melt and mix.
  • Sprinkle some cocoa nibs (1 g) into each tartelette.
  • Pour in the ganache (42 g) and chill.

Serving suggestions

  • Heat fondant to 40°C, color it pink and glaze.
  • Place couverture decor, raspberries and silver leaves on top.

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