This tart is composed of cornmeal shortcrust pastry, pieces of raspberry, and shavings of Manjari 64% cocoa chocolate ganache for its bitter taste, then covered with a thin sheet of dark chocolate with fleur de sel.
Shortcrust pastry made with cornmeal
- 5 1/4 oz (150 g) unsalted butter
- 1 oz (30 g) ground almonds
- 3 1/4 oz (90 g) confectioners sugar
- pinch (1/2 g) vanilla powder
- 1 whole egg (2 oz/60 g)
- pinch (1/2 g) Guerande fleur de sel
- 8 oz (225 g) sifted flour
- 1 1/2 oz (45 g) cornmeal
Chloé’s chocolate ganache
- 1 1/4 oz (35 g) unsalted butter
- 5 1/4 oz (150 g) Manjari Valrhona 64% cooking chocolate
- 5 oz (140 g) raspberry purée
Leaves and triangles of dark chocolate
Dried Raspberries
Instructions
Step 1: Shortcrust pastry made with cornmeal
In the bowl of a mixer fitted with the blade, knead the butter and add the ingredients in the order given. Mix as little as possible. Wrap in plastic and store in the refrigerator for 30 minutes. Roll out the pastry and prick it. Butter a baking ring 8-inch (21-cm) in diameter and 1-inch (2-cm) high, and cut a disk of pastry in that size. Place it on a baking sheet covered with parchment paper and leave in the refrigerator for an hour. Bake in a convection oven at 340°F (170°C) for approximately 15 minutes.
Step 2: Chloé’s chocolate ganache
Keep the butter at room temperature. Melt the cooking chocolate in the microwave or in a bain-marie. Heat the raspberry purée, pour a third of it over the cooking chocolate, and mix, starting from the center and then widening the movement, little by little, toward the outside. Repeat the procedure twice with the remainder of the purée and then stir in the butter at 100°F (40°C). Emulsify the ganache using a hand blender and use immediately.
This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits
