Raspberry tartlet made with
– a sweet pastry,
– a pastry cream,
– raspberry compote,
– raspberry mousse,
– pink velvet spray.
– a plastic chocolate raspberry,
– mint leaves and raspberries.
Materials used
– Micro-perforated silicone baking mat
– Klassik Silikomart silicone ring tart mold (6 cavities)
– Micro-perforated strip (optional)
– Silikomart tart ring Klassik 70mm mould
– Pink velvet spray
Ingredients
Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine
Sweet pastry
✔50 g soft butter
✔100 g flour
✔35 g powdered sugar
✔15 g almond powder
✔1 pinch salt
✔1 egg yolk
✔Colorant pink
Pastry cream
✔85g milk
✔1 yolk
✔20g sugar
✔7g cornstarch
✔a little liquid or powdered vanilla
✔1 capful of rum
Raspberry compote
✔85g raspberries
✔10g sugar
✔2g NH pectin
Plastic chocolate
✔65g white chocolate
✔40g glucose
✔Red coloring
Assembly
✔Raspberries
✔Mint leaves
✔Pink velvet spray
The recipe
For 4 tartlets
Raspberry mousse
✔80g raspberries
✔20g sugar
✔90g liquid cream
✔2g gelatine
Place gelatine in cold water until softened. Heat raspberry purée (blend raspberries and strain to remove seeds) and caster sugar until boiling, then remove from heat and add wrung-out, softened gelatine. Mix and set aside.
Pour the cold cream into a bowl and whip with an electric mixer. Stir the cold cream into the warmed (below 30°C) mixture and pour into the silikomart mold. Place in the freezer for at least 3 hours.
Sweet pastry
✔50 g soft butter
✔100 g flour
✔35 g powdered sugar
✔15 g almond powder
✔1 pinch salt
✔1 egg yolk
✔Colorant pink
Mix all ingredients. Form into a ball, line and chill for at least 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out circles and strips. You can place micro-perforated strips in your tartlet molds (optional). Line the tartlet circles and prick the pastry with a fork. Place in the freezer for a few minutes and bake at 170°C for 15 mins on a micro-perforated baking mat. Leave to cool.
Pastry cream
✔85g milk
✔1 yolk
✔20g sugar
✔7g cornstarch
✔a little liquid or powdered vanilla
✔1 capful of rum
Heat the milk and vanilla in a saucepan. In a bowl, combine the yolks, sugar and cornflour. Pour over the hot milk. Return to the saucepan and heat, stirring constantly, until the cream thickens. Add the capful of rum to flavor your cream (optional). Strain and chill.
Raspberry compote
✔85g raspberries
✔10g sugar
✔2g NH pectin
Place the raspberries in a saucepan and heat over low heat, stirring regularly, for around 5 minutes. Turn up the heat and as soon as it starts to boil, add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.
Assembly
Remove the pastry cream and loosen a little. Garnish each tart base with a little cream (approx. 20-25g). Top with raspberry compote.
Remove your raspberry mousse from the freezer and immediately apply the pink velvet spray. Place your mousse on your tartlet. Keep in a cool place until ready to eat. Allow at least 1 to 2 hours for the raspberry mousse to defrost.
I decorated with fresh raspberries, mint leaves and a small raspberry made from plastic chocolate.
Plastic chocolate
65g white chocolate
40g glucose
Red coloring
For the chocolate paste or plastic chocolate: Melt the white chocolate and add the heated glucose and colorant. Mix well. You’ll obtain a paste that needs to be filtered on contact. Leave to rest at room temperature overnight before using.
I made small beads which I then assembled to form a raspb
