Raspberry Tart with ORELYS® 35% Chantilly

Combine the softened butter with the salt, confectioner's sugar, almond flour, eggs and smaller quantity of flour. Take care not to over-mix.

As soon as the mixture is combined, quickly fold in the remaining flour.

Set aside in the refrigerator.

Roll out the pastry and bake it in 18cm ring molds, at 150°C (300°F), until it is an even golden color.

Roast the almond flour, in the oven, at 150°C (300°F) for about 12 minutes. Let it cool to room temperature.

Cream the butter with muscovado sugar, taking care not to add too much air.

Add the almond flour, corn starch and salt.

Gradually fold in the eggs. Use immediately or set aside in the refrigerator.

Heat raspberries with 250g of sugar

Mix 20g sugar and pectin together and add to the raspberries when it reaches 40°C (104°F).

Bring to a boil and cook for a minute.

Let cool completely.

Bring 550g of cream to a boil with glucose, invert sugar and salt. Take off the heat, add sweet clover, cover and let infuse for 5 minutes.



Strain through a fine chinois.



Gradually pour the hot mixture over the chopped ORELYS® 35% chocolate stirring from the center to create a shiny elastic core, showing the start of an emulsion. Maintain this texture right to the end of the mixing stage.



Continue mixing, gradually adding the liquid. Mix with a handheld mixer to finish.



Add the remaining cream while mixing.



Cover and refrigerate for at least 8 hours to crystallize.