appetite magazine
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
  1. Sorbet: Warm water, add sugar, glucose and ice cream stabiliser, bring to a boil and leave to cool to a syrup.
  2. Add purée, mix, put in an ice cream maker and churn until frozen.
  3. Freeze overnight.
  4. Raspberry ‘jam’: Combine sugar and pectin.
  5. In a saucepan, bring frozen raspberries to 40C and add sugar and pectin.
  6. Boil 1 min.
  7. Add fresh raspberries and leave to cool.
  8. If needed, blitz briefly with a stick blender (it shouldn’t be too smooth).
  9. When cold, put in a piping bag and set aside.
  10. Pastry: Rub flour and butter until it forms fine crumbs.
  11. Whisk egg and icing sugar together then combine with flour mix.
  12. Knead by hand and refrigerate for 1 hr.
  13. Preheat oven to 180C/Gas 4.
  14. Roll our pastry, line tart cases, rest and blind bake for approx. 10 mins.
  15. Bake any excess pastry in rough rounds for use later.
  16. Chocolate mousse: Make a pâté à bombe with egg yolks, sugar and water (121C syrup).
  17. Remove from heat, set aside.
  18. Melt chocolate over a bain-marie.
  19. Whip cream to ribbon stage.
  20. Fold pâté à bombe into cream then fold this mix into the hot chocolate.
  21. Pipe into moulds slightly smaller than pastry cases, refrigerate to set (approx. 2 hrs).
  22. Chocolate glaze: Make a chocolate ganache - boil cream, remove from heat, stir in chocolate until melted and keep stirring until cooled to room temp.
  23. For the chocolate sauce, place all ingredients in a pan and bring to a boil.
  24. Remove from heat and mix ganache and chocolate sauce together.
  25. Cool to 30C before using.
  26. Unmould mousses, place on a tray with cooling wire and pour over the glaze.
  27. Return to fridge and chill until required.
  28. To serve: Place some jam in the bottom of each tart case.
  29. Put a glazed chocolate mousse into each tart case and plate.
  30. 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).
  31. Garnish plate with a smear of any reserved jam and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/dark-chocolate-and-raspberry-tart-with-raspberry-jam-chocolate-mousse-and-raspberry-sorbet/