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  • 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.

Products in this recipes


Callebaut Dark Chocolate Callets 811 (54.5%) 2,5kg Callebaut

Finest Belgian Chocolate – Dark Recipe n° 811 Many chefs' n° 1 chocolate for great taste, perfect workability and endless pairing possibilities. (standard fluidity 3 drops) rich cocoa - balanced - smooth - fruity hints