A decadent Chocolate Raspberry version of the traditional, beautiful fruit & cream tart.
INGREDIENTS
Chocolate Pâte Sablée
- 2 cups all purpose flour
- 3/4 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter softened
- 3/4 cup powdered sugar
- 1 large egg
- 1 large egg yolk
Chocolate Diplomat Cream
- 1+1/3 cups whole milk
- 1/3 cup granulated sugar
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup dark chocolate chopped into small pieces
- 1 cup heavy cream cold
- 2 tablespoons cocoa powder
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
Chocolate Raspberry Cream Tarts |
Dark Chocolate Raspberry Ganache
- 1 cup dark chocolate pieces
- 1/2 cup heavy cream
- 3 Tablespoons freeze dried raspberries crushed into powder
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