Raspberries tart and chocolate mascarpone suprème….. a classic pastry recipe that combines raspberries with chocolate.
A cocoa short crust pastry, a raspberries confit and a chocolate and mascarpone Suprème: delicious, soft and velvety.
A simple tart, enriched only by fresh raspberries.
I highly recommend trying it.
Raspberries tart and chocolate mascarpone suprème
Cocoa pâte sucrée
- 1 cup (130 g) pastry flour
- 2.5 tbsp (15 g) almond meal
- 1/3 cup + 1 tbsp (52 g) icing sugar
- ¼ cup + 1.5 tbsp (78 g) soft unsalted butter
- ½ medium (24 g) whole egg
- pinch of salt
- 1.5 tbsp (9 g) cocoa powder
- ¾ cup (185 g) raspberries puree
- 1 tbsp + ½ tsp (18.5 g) superfine granulated sugar
- 1.8 g NH pectin
- 1/4 cup + ½ tbsp (67 g) heavy cream
- 1/4 cup + 1.5 tsp (67 g) whole fat milk
- 1.5 medium (26 g) egg yolks
- 1 tbsp (13 g) superfine granulated sugar
Chocolate and mascarpone Suprème
- 4 oz (112 g) custard
- ½ cup (112 g) mascarpone cheese
- 4 oz (112 g) chocolate Jivara Lactée 40% Valrhona
- 0.7 g gelatin sheets, 200 blom ((0.22%))
- fresh raspberries
Cocoa pâte sucrée
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal and sifted icing sugar.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with cocoa and salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 12 hours.
To line the pastry ring
Brush the interior of your ring with butter (7.5 inches – 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 2mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Prick the base with a fork and refrigerate for 2 hours.
Heat fan oven to 320 F – 160°C.
Bake the tart shell for 22 minutes and let cool.
Brush with melted cocoa butter and set aside.
In a small bowl, combine sugar with pectin.
Heat raspberries puree until 145F – 60°C and add sugar/pectin mixture and stir to combine.
Bring the mixture to boil and cook for 2 minutes, stirring constantly.
Mix with a hand blender and when the mixture reaches 140F – 60°C, pour into the tart shell.
Refrigerate to set.
In a small saucepan heat the milk just to the boiling point..
In a mixing bowl stir together the sugar and yolks until well blended.
Remove from heat, pour the milk into the yolk mixture and sift the batter.
Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F – 80 °C.
Do not overcook, or the eggs will curdle.
Chocolate and mascarpone suprème
Soften gelatin sheets in cold water
Weigh the required amount of custard and add wringed gelatin sheets.
Gradually, pour the custard over the melted chocolate and mix with a rubber spatula until shiny and smooth.
When the temperature of the mixture reaches more or less 95F-35°C add mascarpone cheese and mix with a hand blender to combine.
Pour the supreme over the confit and refrigerate to set.
Garnish with fresh raspberries.