Glazed Raspberry Tarts with Gold
February 18, 2019
“Not perfect. I had some bubbles and the decorations aren't as nice as @kevin.melb stuff but it's okay.”
Dark chocolate tart shells filled level with a glossy red raspberry glaze, bordered with piped gold-dusted cream and finished with red and gold petals. Not perfect. I had some bubbles and the decorations aren't as nice as @kevin.melb's stuff, but it's okay.
The style follows modern Australian and French pâtisserie: a flat, mirror-like fruit layer set flush with the rim of the shell, with the decoration kept to one side. Getting a gel layer that flat means pouring it at the right temperature into a level tart and popping any bubbles with a torch or a pin before it sets. Looking to chefs I admire and measuring myself against them is how I've taught myself from the start.
This article is written in Corey’s voice for this tribute site, based on his captions and blog. His own words are the quotes above.
Glazed Raspberry Chocolate Tart
A modern pâtisserie tart built on one of the classic flavour pairings: bittersweet chocolate and raspberry. A crisp chocolate sablé shell holds a soft dark chocolate ganache, and a thin layer of bright raspberry gelée is poured over the top to give a glassy, jewel-red finish.
Ingredients
Chocolate sablé
- 200 g all-purpose flour (1 2/3 cups)
- 30 g Dutch-process cocoa powder (1/3 cup)
- 30 g almond flour (1/3 cup)
- 90 g powdered sugar (3/4 cup)
- 2 g fine salt (1/3 tsp)
- 130 g unsalted butter, soft but cool (9 tbsp)
- 50 g egg (1 large)
Dark chocolate ganache
- 250 g dark chocolate, 62-66% cacao, finely chopped (9 oz)
- 250 g heavy cream (1 cup plus 1 tbsp)
- 25 g honey or glucose syrup (1 tbsp plus 1 tsp)
- 40 g unsalted butter, soft (3 tbsp)
- Pinch of fine salt
Raspberry gelée
- 250 g seedless raspberry purée, from about 350 g berries (1 cup)
- 45 g granulated sugar (3 1/2 tbsp)
- 10 g lemon juice (2 tsp)
- 5 g powdered gelatin (1 1/2 tsp) bloomed in 25 g cold water, or 2 1/2 gelatin sheets
Finish
- 125 g fresh raspberries (1 cup)
Method
- Make the sablé: beat the butter, powdered sugar and salt until smooth, mix in the almond flour and egg, then the sifted flour and cocoa just until combined. Wrap and chill 2 hours.
- Roll to 3 mm (1/8 inch), line a 9-inch (23 cm) tart ring and chill 30 minutes. Heat the oven to 350°F (175°C).
- Blind bake with parchment and weights for 15 minutes, then remove the weights and bake 8-10 minutes more until the base looks dry and matte. Cool completely.
- For the ganache, bring the cream, honey and salt just to a simmer. Pour over the chocolate, wait 1 minute, then stir from the centre outward until glossy and smooth.
- When the ganache has cooled to about 95-104°F (35-40°C), stir or blend in the butter. Pour into the shell to 5 mm (1/4 inch) below the rim and chill until set, about 2 hours.
- For the gelée, heat half the purée with the sugar until the sugar dissolves and the mixture is steaming, about 140°F (60°C). Off the heat, stir in the bloomed gelatin until melted, then the remaining purée and lemon juice.
- Cool the gelée to about 85°F (30°C), until it is fluid but no longer warm to the touch. Pour gently over the set ganache to form an even layer about 3 mm (1/8 inch) thick.
- Chill at least 2 hours until the gelée is set. Arrange fresh raspberries around the edge and slice with a hot, dry knife.
Chef’s notes
- Chocolate dough gives no colour cue, so judge it by touch and smell. A done shell feels firm and dry and smells of baked cocoa.
- A ganache that looks oily or broken was stirred while too hot or too hard. Bring it back with a tablespoon of warm milk and a stick blender.
- Pouring warm gelée melts the ganache and clouds the surface. Let it cool until just fluid before pouring.
- Pop any surface bubbles in the gelée with a toothpick or a quick pass of a torch before it sets.
Drawn from the methods of
- Pierre Hermé and Dorie Greenspan, Chocolate Desserts by Pierre Hermé (2001)
- Ferrandi Paris, French Pâtisserie (2017)
- Francisco Migoya, The Elements of Dessert (2012)
Corey has not published his own formula for this piece. This reference recipe is compiled from the published methods of the chefs and bakers listed above, written in our own words.
