Raspberry & Rosemary Tart
Shortcrust Pastry Ingredients
- 500 g — wheat flour
- 150 g — powdered sugar
- 1 g — salt
- 270 g —butter Traditional 82% Debic
- 50 g — eggs
- 50 g — egg yolk
Almond Cream Ingredients
- 150 g —almond flour SantoSantaniello
- 150 g — sugar
- 150 g —butter Traditional 82% Debic
- 150 g — eggs
- 15 g — brandy
Raspberry-Rosemary Compote
- 570 g —raspberry puree DiraFrost
- 10 g — fresh rosemary
- 100 g — sugar
- 25 g — cornstarch
- 23 g — gelatin massbloom 240 Best Way Foods
- 300 g — fresh raspberries
Mascarpone Ganache
- 150 g —cream 30% Campina
- 110 g —white chocolate Velvet Callebaut
- 25 g — gelatin mass bloom 240 Best Way Foods
- 80 g — Mascarpone
- 5 g — lime zest
- 10 g — lime juice
Coating Ingredients
- 100 g —cocoa butter Barry Callebaut
Decoration Ingredients
- 500 g — fresh raspberries
Shortcrust Pastry:
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Mix the softened butter with powdered sugar.
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Add the eggs and egg yolk, then mix well.
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Add all the dry ingredients and mix until homogeneous, but do not overmix to prevent gluten development.
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Let rest in the refrigerator for 4–6 hours.
Almond Cream:
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Beat the butter and sugar for 5 minutes using the paddle attachment.
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Add the eggs and continue beating until fully combined.
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Add the brandy and almond flour.
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Mix the cream thoroughly.
Raspberry-Rosemary Compote:
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Cook a coulis using the puree, sugar, and starch.
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Add the gelatin mass and stir until the gelatin is completely dissolved.
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Combine with fresh berries.
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Freeze in molds.
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