Raspberry – chocolate

Raspberry – chocolate

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1/2 quantity Chocolate shortcrust pastry

Colour topping

Quantity Ingredient
90g dark chocolate
3 eggs, separated
250g raspberries
edible gold dust, for decorating

White topping

Quantity Ingredient
150ml cream
1 tablespoon icing sugar

Method

  1. To make the base, follow the recipe for chocolate shortcrust pastry.
  2. To make the colour topping, place the chocolate in a heatproof bowl placed over a large saucepan of simmering water. Stir occasionally until the chocolate has completely melted. Remove from the heat and mix in the egg yolks. Beat the egg whites using an electric mixer until firm. Gently fold the egg whites into the chocolate mixture. Transfer to a piping bag and refrigerate for at least 1 hour. Cover the raspberries in gold dust using a soft paintbrush.
  3. To make the white topping, beat the cream using an electric mixer until firm peaks form. Sift the sugar into the cream and beat for a further few seconds until the sugar is well incorporated. Transfer to a piping bag.
  4. Pipe the chocolate mousse onto the upper part of the base and arrange the raspberries on top. Pipe the cream onto the lower part and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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