Chocolate raspberry tartlet

Preparation

• Recipe for 2 tarts

• Shortcrust pastry bottom

• Mix the butter at room temperature and the icing sugar in the food processor using the hook.

  Then add the other ingredients and knead for a few minutes into a smooth and firm dough.

  Let the dough rest in a foil for 1 hour in the refrigerator.

  Roll out the dough to 3mm thickness and drape the round baking rings and press the edges well.

  Place this on a baking tray covered with parchment paper.

  Bake at 160 ° C for 30 minutes, check regularly.

  Let it all cool down at room temperature.

• Ganache

• Heat the milk and the cream with the egg yolks in a saucepan over the fire (83 ° C) while stirring.

  Mix until it starts to thicken.

  Pour this bound liquid through a sieve over the chocolate pieces

  Stir well to a smooth and homogeneous texture

  Pour this ganache into the cake bases and let it harden in the fridge for an hour

• Finnishing

• Finish the tarts with the fresh raspberries.