Luscious Mini Raspberry Tart Recipe #recipe #trending #shorts #tart #baking
🍰Tart Shell:
Butter 60g
Icing Sugar 45g
Almond Flour 15g
T55 Flour 105g
Whole Egg 25g
Sea Salt 1g
1、In a food processor, combine butter, icing sugar, almond flour, T55 flour, and sea salt. Process until crumbly.
Add the whole egg and mix until a dough forms. Roll the dough to approximately 3mm thickness and freeze.
2、Grease the tart ring mold with a release agent. Press the dough into a circular shape, then let it rest for at least 2 hours.
3、Preheat the oven to 170°C and bake the tart shell for 8 minutes.
🍰Raspberry Cream:
Raspberry Puree 70g
Raspberry Jam 3g
Whole Egg 26g
Egg Yolk 21g
Sugar 21g
Gelatin 1.5g
Butter 26g
Red Food Coloring (as needed)
1、Heat raspberry jam, puree, and sugar until boiling.
2、Pour the mixture into a combination of egg yolks and whole eggs, quickly whisking to combine.
3、Strain into a saucepan, heat again to 80°C, then add softened gelatin, butter, and red food coloring, stirring until smooth.
4、Transfer to a piping bag, squeeze into molds, and freeze.
🍰Pistachio Cream:
Pistachio Paste 10g
Heavy Cream 50g
White Chocolate 50g
Heavy Cream 80g
Gelatin1.5g
Combine 50g of boiled heavy cream, pistachio paste, white chocolate, and softened gelatin in a measuring cup. Blend until smooth.
🍰Decoration:
Mirror Glaze (as needed)
White Chocolate (as needed)
Pistachios
Decorate by pouring melted chocolate into molds, smoothing it out, and allowing it to set. Once the chocolate is in a non-flowing state, create a border around the tart mold.
Demold the raspberry cream from the mold, place it in the tart shell, squeeze pistachio cream, and add raspberries and chocolate decorations.
Finally, garnish with pistachios, mirror glaze, and edible gold leaf.
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