Chocolate raspberry tart with chocolate caramel and sorbet

Preparation time is 2 hours.

Ease of preparation is Intermediate.

Preheat oven to 350 degrees Fahrenheit.

Yield: 4 servings

Ingredients

Chocolate Sable Dough:

• 120 g butter
• 90 g icing sugar
• 235 g flour
• 30 g almond powder
• 2 g salt
• 50 g whole eggs
• 10 g cocoa powder
• 2 g baking powder

Chocolate Raspberry Ganache:

• 65 g cream
• 100 g dark chocolate
• 60 g raspberry purée
• 10 g glucose

Raspberry Chocolate Sorbet:

• 200 mL water
• 35 g sugar
• 75 g dark chocolate
• 75 g raspberry purée

Chocolate Caramel Fan:

• 50 g water
• 200 g sugar
• 25 g cocoa paste

Directions

Chocolate Sable Dough:

1. Mix soft butter with icing sugar, flour, almond powder and salt.
2. Make a well with this mixture, add eggs and incorporate.
3. Finish kneading with sieved cocoa powder and baking powder.
4. Refrigerate for minimum half-hour.
5. Roll out and line small tart moulds.
6. Bake in medium heated oven at 350 degrees Fahrenheit for approximately 15 minutes.

Chocolate Raspberry Ganache:

1. Bring cream to a boil.
2. Add to chopped chocolate and mix with wooden spatula until cream is smooth.
3. Incorporate lukewarm raspberry purée and glucose, (sugar which does not crystallize, can substitute with corn syrup) in the same manner.
4. Pour into previously baked tart shells (above) and bake in a 350 degrees Fahrenheit oven for 5 minutes.
5. Serve lukewarm.

Raspberry Chocolate Sorbet:

1. Boil water with sugar.
2. Pour over chopped chocolate.
3. Finish by incorporating the raspberry purée.
4. Mix in mixer and transfer to ice cream machine when cooled.

Chocolate Caramel Fan:

1. Cook water and sugar to 150 degrees Celsius.
2. Add cocoa paste (100 % cocoa chocolate).
3. Mix and bring sugar to 160 degrees Celsius.
4. Spread out four fan shapes on parchment paper.
5. While mixture is still soft, gather the parchment paper to make folds in the fans to give it a wavy look.
6. Remove when hardened.