Raspberry Chocolate Tart

很簡單的撻.可借用不慣朋友借的小相機,有點"失色".

做香蕉撻時剩下很多撻皮,而陳太送的RASPBERRY又已在雪櫃多時,只需焗撻殼,煮CREAM,攪拌,就完成這個撻了.

謝謝陳太~~

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A 7 inches tart ring

Raspberry 250g (1 pack)

Crust

Bread flour　24g
Cake flour　30g
Coco powder　6g
Almond ground　12g
Butter　30g
Egg　12g
Caster sugar　24g

1.      Mix butter and caster sugar by scraper. Don’t cream the butter, just mix the caster sugar by cutting it into the butter
2.      Add egg into the mixture
3.      Add all powder into the mixture, knead it to a dough
4.      Roll the dough into a thin layer and pat it onto the tart ring. Pin the base thoroughly with a fork
5.      Bake it in 170C oven for 10 minutes.
6.      Take out the tart and brush a layer of egg
7.      Bake for 3 minutes more

Chocolate Ganache

61% chocolate　135g
Cream　150g
Butter　45g

1.      Cut the chocolate into small pieces
2.      Boil the cream
3.      Pour the cream onto the chocolate, wait for 1 minute
4.      add in soft butter
5.      Mix the mixture until thick and smooth
6.      Let cool until a bite warm,

7.      Pour warm ganache into the crust
8.      Add raspberries
9.      Decorate with chopped pistachio and gel mirror