Hello my lovelies!!
I’m stepping up today with the dessert I’m about to introduce. A first attempt for me. I sincerely hope you will like it…
Here are my chocolate, praline and raspberry tarts.
This recipe took shape slowly in my head, finding my inspiration here and there. And when things got a little bit more concrete, I thought I needed a nice occasion to try it.
So I suggest my chocolate, praline and raspberry tarts for Valentine Day. If this is a day that you like, it will be perfect. If not, I’m sure that you’ll find some other occasion to fall for this dessert!!
The final boost for me was the lovely surprise I got from Le Chef en Box, who had made a contest that I won!! I was the lucky winner of two Silikomart molds, one being the “Tourbillon” model and the other the “Stone” model. I decided to use the latter.
This way, preparing the dessert by the plate was definitely easier.
Don’t you worry if you don’t have individual pastry rings. You can make a regular tart dessert to share. In this case use a silicone mold, size 18-20 cm diameter.
As you may have noticed I didn’t have 8 identical pastry rings. So I made a medley… Just keep in mind to have the right balance between all the elements that form those chocolate, praline and raspberry tarts.
So talking about elements, what is this dessert made of??
The base is a biscuit made with crumble, crispy crepes and praline paste.
Then you’ll just do whatever you like for decoration. I decided to put crushed almonds and hazelnuts and a fresh raspberry. If you have pastry gold sheets, it will be very elegant.
(Presentation: Modulo cake stand by Degrenne)
The several preparations are not that complicated (I was stressed out by the mirror icing but it is super easy actually!!). Nevertheless, you will have to be organized. The raspberry sauce will have to be frozen at least 3 hours before being put inside the mousse, which will be frozen as well … For at least 6 hours (I let them for a whole night).
(Presentation: Fragment Color plate by Degrenne)
So I suggest to prepare the raspberry sauce 2 days before, the mousse the day before and the rest of the recipe the day of serving but at least 3 hours in advance. Planning your work will be the hardest part according to me…
One or several silicone molds for the mousse and the raspberry inserts
A thermometer for the icing (I got mine in a supermarket for less than 10 euros)
And a thick sauce pan for the praline paste (I used my Staub iron cast casserole)
And a food processor to whip the egg whites for the chocolate mousse.
Well, well… A post a little longer than the usual for this recipe, but I think it was necessary.
Read the whole recipe first before starting to have in mind all the steps, after that it will be pure happiness!!! This dessert is to die for!!!
Just one last point before starting with the recipe, you will probably have remaining praline paste and raspberry sauce. You can keep both a few weeks or you can freeze them. You will also have too much chocolate mousse. To deal with this tremendous issue, I suggest to take a spoon and dive in!! 😉
Let’s do this!
The recipe, Chef!
Chocolate, Praline and Raspberry Tarts
- 125 g raspberries (for the raspberry sauce)
- 1/4 lime juice (for the raspberry sauce)
- 25 g sugar (for the raspberry sauce)
- 1 tablespoon honey (for the raspberry sauce)
- 200 g dark chocolate (for the chocolate mousse)
- 80 g butter (for the chocolate mousse)
- 50 g sugar (for the chocolate mousse)
- 240 g or 7-8 egg whites (for the chocolate mousse)
- 40 g or 2 egg yolks (for the chocolate mousse)
- 100 g raw hazelnuts (for the praline) (for the praline)
- 100 g raw almonds (for the praline)
- 135 g caster sugar (for the praline)
- 35 g water (for the praline)
- 180 g water (for the icing)
- 218 g sugar (for the icing)
- 75 g cocoa powder (for the icing)
- 6 sheets of gelatine (12 g) (for the icing)
- 150 g liquid cream 30% fat (for the icing)
- 65 g flour (for the crumble)
- 65 g almond powder (for the crumble)
- 65 g sugar (for the crumble)
- 65 g cold butter (for the crumble)
- 1 teaspoon baking powder (3-4 g) (for the crumble)
- 2 pinches of flower salt (for the crumble)
- 85 g crispy crepes (for the biscuit)
- 30 g butter (for the biscuit)
Prepare the raspberry sauce.
Get the juice from the lime.
If you have a Thermomix, put all the ingredients in the bowl for 6 minutes, speed 5 at 80 degrees.
Then go to step 8.
If you don't have a Thermomix, put all the ingredients in a pan.
Cook gently for 12 minutes with a cover on your pan.
Mix your sauce.
Sift the sauce to take away the seeds.
Let it cool down.
Pour in your insert molds. Freeze for at least 3 hours.
Prepare the chocolate mousse.
Whip the egg whites with the sugar until you get a foamy mixture.
Melt gently the chocolate and butter in a double boiler.
Then put the egg yolks in a large bowl. Add 1/4 of the chocolate/butter slightly cooled down. Blend.
Repeat with the second quarter of chocolate/butter. Then with the third.
Gently add 2 tablespoons of whisked egg whites and whip until you have an homogeneous mixture.
Add the last quarter of chocolate/butter.
With a spatula, mix the rest of the whisked white eggs (add 1/3 and mix, then 1/3 and 1/3).
Pour the mixture in your molds up to half. Place a frozen piece of raspberry sauce and cover with more mousse.
Set aside in your freezer for at least 6 hours (a whole night is better).
Prepare the praline paste.
Pour the water and sugar in your cocotte.
When the temperature hits 116 degrees (or whan you have 5-6 mm bubbles), add the almonds and hazelnuts.
Cook at medium heat while mixing with a wooden spatula for 20 minutes.
You will coat the dried fruits with sugar. It will get white first (with a sandy texture) then it will caralemize.
When you get a nice auburn color, stop cooking.
Pour your almonds and hazelnuts on a silicon mat or a Teflon large plate. Spread them so that they will cool down properly.
When they have cooled down, place them in your food processor bowl.
Mix 3 times, wait 5 minutes between each time. You will get a dry powder first. Then a more shiny and oily powder. And finally a smooth praline paste.
Prepare the icing.
Place the sheets of gelatine in a bowl with cold water.
Pour the water, sugar, cocoa and cream in a sauce pan. Heat until it boils whilst whisking.
Remove from the heat, sift and add the gelatine sheets. Mix.
Place a cling film on the surface of the icing and let cool down (you will use this icing with a temperature between 30 and 35 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the icing.
Prepare the crumble.
Preheat your oven at 150-160 degrees.
Mix the flour, sugar, almond powder, baking powder and flower salt in a bowl.
Add the cold butter and mix (it's easier with your fingers).
Spread the crumble pastry on your baking mat.
Bake for 30 minutes (your crumble should be golden).
Let cool down.
Prepare the biscuit.
Pour the crumble in a bowl. Add 90 g of praline paste and mix. Then add the crumbled crispy crepes dentelles and melted butter. You will get a sticky mixture.
Place it in your pastry rings. Press in order to have a compact and leveled surface.
Set aside in your fridge for at least 2 hours.
Make the final mounting (this is it!!).
Remove the pastry rings from the biscuits.
Get your mousses out of the freezer and place them on a grid. Below the grid, put a plate below.
Pour at once the icing (with temperature between 30 and 35 degrees) on the frozen mousses.
Leave to rest 2-3 minutes and place each mousse on a biscuit.
Decorate as you like and set aside in your fridge until serving (3 hours at least so that the mousse can defrost).
You will probably have too much mousse. Set it aside in your fridge and enjoy after at least 3 hours.