Dark chocolate and raspberry tart with raspberry jam, chocolate mousse and raspberry sorbet
Ingredients
- Raspberry sorbet:
- 75g water
- 75g caster sugar
- 130g glucose
- 3g ice cream stabiliser
- 1 kg raspberry coulis
- Raspberry ‘jam’:
- 100g demerara sugar
- 7.5g pectin
- 500g frozen raspberries
- 500g fresh raspberries
- Sweet pastry:
- 225g plain flour
- 112g unsalted butter
- 1 egg
- 87g icing sugar, sieved
- Chocolate mousse:
- 80g egg yolks
- 62g caster sugar
- 30ml water
- 250g 70% dark chocolate
- 375ml whipping cream
- Chocolate ganache:
- 150g dark chocolate
- 150g cream
- Chocolate sauce:
- 150ml water
- 105g sugar
- 45g cream
- 45g cocoa powder
Method
- Sorbet: Warm water, add sugar, glucose and ice cream stabiliser, bring to a boil and leave to cool to a syrup.
- Add purée, mix, put in an ice cream maker and churn until frozen.
- Freeze overnight.
- Raspberry ‘jam’: Combine sugar and pectin.
- In a saucepan, bring frozen raspberries to 40C and add sugar and pectin.
- Boil 1 min.
- Add fresh raspberries and leave to cool.
- If needed, blitz briefly with a stick blender (it shouldn’t be too smooth).
- When cold, put in a piping bag and set aside.
- Pastry: Rub flour and butter until it forms fine crumbs.
- Whisk egg and icing sugar together then combine with flour mix.
- Knead by hand and refrigerate for 1 hr.
- Preheat oven to 180C/Gas 4.
- Roll our pastry, line tart cases, rest and blind bake for approx. 10 mins.
- Bake any excess pastry in rough rounds for use later.
- Chocolate mousse: Make a pâté à bombe with egg yolks, sugar and water (121C syrup).
- Remove from heat, set aside.
- Melt chocolate over a bain-marie.
- Whip cream to ribbon stage.
- Fold pâté à bombe into cream then fold this mix into the hot chocolate.
- Pipe into moulds slightly smaller than pastry cases, refrigerate to set (approx. 2 hrs).
- Chocolate glaze: Make a chocolate ganache - boil cream, remove from heat, stir in chocolate until melted and keep stirring until cooled to room temp.
- For the chocolate sauce, place all ingredients in a pan and bring to a boil.
- Remove from heat and mix ganache and chocolate sauce together.
- Cool to 30C before using.
- Unmould mousses, place on a tray with cooling wire and pour over the glaze.
- Return to fridge and chill until required.
- To serve: Place some jam in the bottom of each tart case.
- Put a glazed chocolate mousse into each tart case and plate.
- If you baked any surplus pastry, whiz or crush it into crumbs, place a spoonful on each plate and top with sorbet (serve sorbet alone if you don’t have pastry crumb).
- Garnish plate with a smear of any reserved jam and serve.
