Crunchy nibs and raspberry cream tart

La dolcezza del cioccolato si abbina in maniera egregia con l’acidità dei lamponi, perfetti per la creazione di una crema particolare, resa croccante dai nibs. La crostata crema di lamponi e nibs croccante richiede una lavorazione attenta ma garantisce un risultato di grande effetto.

Ingredients:

- COCOA SHORTCRUST PASTRY

- Butter g 500

- Sugar g 280

- Salt g 2

- 22% Cocoa g 80

- Whole eggs g 150

- Flour g 650

- Cornstarch g 100

- RASPBERRY CREAM

- Raspberry puree g 600

- Water g 300

- Sugar g 100

- Salt g 3

- Vanilla pod g 1

- Cornstarch g 100

- Crunchy cocoa nibs g 100

Preparation:

COCOA SHORTCRUST PASTRY

Mix the butter with the sugar, the salt and the vanilla bean. Then add the egg yolks and finally the flour mixed with cocoa. Leave for 4/5 hours in the fridge. Cut into rings of diameter 24 cm. Cook for 15’ at 180° in a baking tin of diameter 20. To 190°C for 14'.

RASPBERRY CREAM

Melt the cocoa butter at 40°C and mix in the crunchy nibs, beat, heat and store at 15°C 40% R.H. Separately pasteurise the raspberry cream and, when it has cooled to 30°C, mix in the nibs.
Pour into a Flexipan and leave to harden.
Assembly: place the raspberry cream disc on top of the sablé disc.
Decorate with whole raspberries along the entire circumference and finish with a sugar decoration pulled in towards the center.

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