Tart with thermostable cream

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Tart with thermostable cream

Quantity of servings: 1

Ingredients

Cocoa sablé

almond flour 90 g

wheat flour type 500 690 g

cocoa 110 g

powdered sugar 190 g

salt 2 g

butter 370 g

eggs 140 g

Walnut financier (dark sponge cake)

Thermostable Chocolate Cream 350 g

sugar 200 g

ground walnuts 150 g

wheat flour flour 130 g

salt 2 g

baking powder 6 g

egg whites 360 g

Hazelnut Spreadable Cream 40 g

browned butter 180 g

glucose syrup 95 g

Raspberry crèmeux

raspberry puree 300 g

strawberry puree 100 g

egg yolk 45 g

eggs 100 g

sugar 80 g

gelatine sheets 6 g

mascarpone 120 g

Preparation method

Cocoa sablé

In a mixer, combine all dry ingredients. Add diced butter and beat to a crumbly texture. Add the eggs and mix to a dough consistency. Roll out to a thickness of 3 mm and line to a 30 x 20 cm tin. Freeze. Bake for 15 minutes at 170°C.

Walnut financier

Pipe parallel strips of thermostable cream onto the baked shortcrust pastry and frost. Bring the butter in a saucepan to 144°C and cool in cold water. Mix the dry ingredients, add the hazelnut cream, egg white and mix everything together. Add the warm butter. Mix together and spread onto the shortcrust pastry sheet. Bake for 15 minutes at 180°C. Let cool and freeze.

Raspberry crèmeux

Soak the gelatine in cold water. In a saucepan, heat the purèe, add the egg yolks with the sugar and bring to the boil. Add the gelatine with the mascarpone and blend for 2 minutes. Pour onto the frozen walnut top.

Assembly

The finished cake can be cut into any shape and decorated with raspberries.

The bottom is a shortcrust pastry disc. Chocolate cream overlaid in strips – on top of this a sponge cake, which when poured should fill in the parts between the cream strips, pink cream with raspberries on top.