Ingredients
- Pâte Sablée:
- 250 g / 8¾ oz butter
- 120 g / 4¼ oz powdered sugar
- 50 g / 1¾ oz egg
- 8 g / ¼ oz vanilla
- 2 g / 1/14 oz salt
- 370 g / 13 oz Italian 00 flour
- Raspberry jelly:
- 100 g / 3½ oz raspberry purée
- 25 g / 1 oz sugar
- 4 g / 1/7 oz fish gelatin
- 20 g / ¾ oz water
- Dark chocolate ganache:
- 75 g / 2¾ oz fresh cream
- 50 g / 1¾ oz dark chocolate, 70% cocoa
Directions
Protip
You can replace the dark chocolate in this recipe with another kind of chocolate if you wish: for example, white chocolate, which can be added to fresh cream to make a ganache for the tart filling. Moreover, instead of raspberry purée, you can use raspberry preserve.
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