Jardin Tartlet

Calculate food cost

Butter 180 g

Icing sugar 100 g

Salt 1 g

Almond flour 45 g

Eggs 70 g

Wheat flour 400 g

Puffed spelt 50 g

Feuilletine flakes 70 g

Freeze-dried raspberries 24 g

Raspberry purée 100 g

Lime juice 5 g

Sugar 15 g

Agar 1 g

30–32% cream, brought to the boil 265 g

Vanilla paste 7 g

Gelatine 7.5 g

Cold 30–32% cream 250 g

Mix all the dry ingredients and the butter until the butter is no longer visible.
Then add the eggs.
Roll out and cut into the required shapes. Freeze.
Bake at 175°C for 14 minutes.

Melt the chocolate and Terravita For Professionals Chocolate MultiCream.
Add the spelt, freeze-dried raspberries and feuilletine flakes to the chocolate. Mix.

Soak the gelatine in cold water.
Bring the cream to the boil with the vanilla paste and Terravita For Professionals White MultiCream.
Pour the cream over the chocolate, add the gelatine and blend together.
Pour in the cold cream. Blend and chill.
Once chilled, whip.

Spread the chocolate crunch over the baked tart shell and chill.
Whip the vanilla Chantilly.
Pipe an even layer of the Chantilly cream onto the tart.
Spread the raspberry gel over the entire surface.
Using a plain round nozzle, pipe the remaining Chantilly.
Fill the centre with the raspberry gel and finish with a fresh strawberry or wild strawberry.