Desserts & sweets
Antonio Bachour: Chocolate Raspberry Tarts (Metric)
Use a ring mold (13 cm) to cut circles from rolled pastry and place into perforated tart ring molds (8 cm). Gently press the pastry up the sides to line the molds. Roll a rolling pin over the top of the rings to remove excess pastry from above the tart rings. Run a small sharp knife around the top edge between the pastry and the ring edge, providing easy removal from tart ring once baked.
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Details
- Difficulty
- Advanced
- Prep
- 40 min
- Active
- 40 min
- Cook
- 190 min
- Total
- 190 min
- Yield
- 12 pieces
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- Category
- Desserts & sweets
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Hard
- icing sugar
- 140 g
- almond flour
- 50 g
- salt
- 0.1 tsp
- all purpose white flour
- 340 g
- cocoa powder, unsweetened, Dutch-processed
- 20 g
- butter, unsalted
- 170 g
- eggs, large
- 2
- Valrhona chocolate
- 270 g
- heavy whipping cream, 30-40% fat
- 185 g
- glucose syrup
- 15 g
- fresh raspberries
- 450 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 8 g
- Energy
- 2,066.9 kJ
- Calories
- 494 kcal
- Fat
- 28 g
- Fibre
- 5 g
- Carbohydrates
- 55 g
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