Friday, June 4, 2010

       Tart dough
       300gr                                             flour
       200gr                                             butter
       100gr                                             granulated sugar
       1                                                   egg
       1l                                                  strawberries, raspberries 
                                                           or other berries
      Raspberry ganache
      138gr                                             semisweet chocolate
      153ml                                             raspberry puree
      1/4 tsp                                           pectin
      23gr                                               granulated sugar
      30gr                                               butter

      Flourless chocolate spongecake
     60gr                                                egg whites (2)
     65gr                                                granulated sugar
     40gr                                                egg yolks (2)
     20gr                                                cocoa powder, shifted
     as desired                                        vanilla exctract
chocolate berry tart
Starting with the tart dough, cream butter and sugar in a bowl of a mixer fitted with the papaddle attachment and add the egg.Then incorporate the flour without overmixing. The dough should firm and not sticky. When it's ready, wrap it in plastic and chill for about an hour. Preheat the oven to 180C and bake the dough for 15min in a tart form ( 20cm diameter) covered with beans or rice over a piece of aluminum foil. Carefully remove the foil and bake again until it gets a golden color.Set aside to cool. For the spongecake, beat the egg whites with 50gr sugar until stiff peaks form, and in a separate bowl whip the egg yolks with the rest of the sugar to thick ribbon. When the mixtures have the proper consistency, add the whipped yolks in two doses and fold them in the meringue without incorporating completely. Then add the cocoa powder and gently fold together until no streaks remain in the batter. Spread it on parchment paper at the bottom of a 17cm-diameter pan and bake at 180C approximately 20-25min, until the cake springs back when touched. (Do not open the oven the first 20min). Proceed with the ganache, warming the puree to 50C and whisking in sugar and pectin. Bring to a boil and use the mixture to melt chopped chocolate and butter, stirring until no lumps remain. To assemble the tart, place the spongecake on the botton and cover it with ganache. Refrigerate until stable and garnich with berries.

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