Chocolate raspberry tartlet
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.
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
Finish the tarts with the fresh raspberries.