This tart is my revisited version of the Chloé tart of the famous chef Pierre Hermé. I did not use the corn semolina for the crust pastry (like in the original recipe) and I added an airy chocolate sponge cake in the middle to have less ganache and make it lighter.
The raspberries confit on the top adds some freshness, it was the perfect chocolate dessert for the summer.
This cake is made of:
- pastry crust (pâte sucrée)
- chocolate and raspberry ganache
- chocolate sponge cake
- raspberries confit
- chocolate decor
I always prepare this almond shortcrust with the quantities below, use what I need and freeze the rest of the dough for a maximum of one month, wrapped properly in a cling wrap and placed in an airtight container. I rarely freeze it once cooked, but it can be done for a few days, especially if you don’t have the time to prepare the whole tart on the same day. You can for instance freeze the crust half-cooked, and when needed you just finish blind-cooking it or fill it with almond cream and cook it, in both cases without unfreezing it.
This dough requires 3 hours of resting time, try to respect it, otherwise it will shrink in the oven. And once lined on the tin, it needs at least one more hour to rest. What I generally do: I prepare the dough in the evening, let it rest overnight, and in the morning I line the mold, and bake after at least one hour.
- Stand mixer with flat beater
- Cling wrap
- 22cm stainless steel tart ring (check picture below)
- 150 g Butter At room temperature
- 1 g Fleur de sel French sea salt
- 95 g Icing sugar
- 1 piece Vanilla pod
- 30 g Almond powder
- 60 g Egg One medium egg
- 250 g Flour All purpose - Cake flour - Type 45
- Cut the butter in small cubes and let it soften at room temperature for at least 30 minutes. At the same time take the egg out of the refregirator.
- Place the soft butter in the bowl of the stand mixer equipped with the flat beater.
- Mix and combine (in this order) with the salt, icing sugar, vanilla seeds, almond powder and the egg.
- Sift the flour.
- Add approximately 1/4 to the dough and combine.
- Add the rest of the flour and mix quickly, just until combined. Do not overwork the dough otherwise it will become elastic and shrink during the baking. At this stage the dough is "creamy" and that's normal.
- Place it on a cling wrap and flatten it (approximately 2cm thickness). Wrap it properly and let it rest for 3 hours if possible.
- Take 240g of dough and roll it out to a thickness of 2mm*.
- Grease the ring and place it on a tray covered with a silicone mat or baking paper.
- Line the ring* and place it in the refrigerator for 1 hour.
- Preheat the oven at 165°C.
- Line the pastry with parchment paper and add baking beans (ceramic ones), to weigh the pastry down.
- Bake for 15 minutes. Remove the baking beans and the paper and bake for 10 minutes until getting a nice golden color. Do not hesitate to remove the ring and add a few minutes, to have a uniform color on the sides*.
- Let it cool on on a cooling rack.
This cake is fluffy and moist. It has to be baked as soon as it’s prepared. It can be frozen once cooked, wrapped with cling wrap, for a maximum of two weeks, otherwise the taste will be affected. The proportions below are enough to cut out 2 small thin discs, but I recommend to double the quantities and use the rest of the sponge for another recipe like this one or you can simply alternate the sponge with chocolate ganache.
- Stainless steel mixing bowl
- Stand mixer with whip
- Stand mixer with flat beater
- Parchment paper or silicone mat
- 50 g Egg yolks 5 to 6 yolks
- 25 g Eggs Approx. half of an egg
- 12 g White sugar For the egg yolks
- 12 g Trimoline (inverted sugar) Or Acacia honey
- 25 g Flour
- 12 g Cocoa powder Plain, unsweetened
- 12 g Dark chocolate Caraibe 66% of Valrhona
- 12 g Clarified butter* Or grapeseeds oil
- 65 g Egg whites
- 1 g Table salt
- 30 g White sugar For the egg whites
- Preheat the oven at 170°C.
- Prepare a double boiler (Bain-Marie).
- Place the yolks, the eggs, the 12g of sugar, the trimoline in the bowl of the stand mixer equipped with the whip. Mix until the mixture is thick and lightened in color.
- Sieve the flour TOGETHER with the cocoa powder. You can do this directly on the eggs mixture.
- Combine using the flat beater, at the lowest speed.
- Melt the clarified butter with the chocolate using the double boiler around 50°C.
- Add them to the mix. Do not overwork the batter, just combine the ingredients.
- Whisk the egg whites with the salt and add the 30g of sugar in three times until it forms a soft peak on the whip (a meringue).
- Add half of the egg whites to the mixture, using a spatula, with gentle movements from the inside to the borders of the bowl, in order not to "break" the meringue.
- Add the rest of the meringue using the same method.
- Pour evently the batter into the baking tray using the angled spatula (it should be around 1cm thick to be used in the tart).
- Bake for 10 minutes.
- Let it cool down for at least 30 minutes before using it.
Chocolate and raspberry ganache
Like for all ganaches, you need a couverture chocolate (special for baking). The Manjari 64% of Valrhona is perfect for this recipe, it has fruity and acidulous notes which makes it ideal to associate with fruits. It’s better to prepare the ganache at the last minute and let it set directly in the tart’s shell.
- Stainless steel mixing bowl
- Hand blender
- Cling wrap
- 120 g Dark chocolate Manjari 64% of Valrhona
- 120 g Raspberry puree
- 10 g Soft butter
- Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded).
- Bring the raspberry puree to boil.
- Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
- Add the butter (at room temperature) and mix with the hand blender.
- Use immediately (check Montage section).
This confit is really easy to prepare, but its taste depends on the quality of the fruit puree. You can get it from shops selling bakery ingredients, either frozen or just pasteurized. I prefer the latter as I pour it into ice cube trays and freeze it, it’s more convenient to use than the big block of frozen puree. You can also get the puree by blending fresh raspberries and straining it.
- Mixing bowl
- Cling wrap
- 50 g Raspberry puree
- 18 g White sugar
- 1.5 g Pectin NH
- 3 g Lemon juice
- Heat the raspberry puree in the saucepan.
- Mix the sugar with the pectin. Add them to the hot fruit puree and stir using a whisk.
- Bring to boil and continue cooking for 1 minutes and stir from time to time.
- Add the lemon juice.
- Pour into a bowl, cover with a cling wrap and let it set in the refrigerator for at least 1 hour.
Temper 100g of dark couverture chocolate (Manjari 64% of Valrhona for me). Apply with a basting brush a thin layer onto the sides and the bottom of tart shell and let it set for a few minutes at room temperature.
Spread the rest of the chocolate out on a “guitar” sheet (transparent plastic sheet for chocolate) using an angled spatula. Cover with another guitar sheet. Let it set for a few minutes and then cut out different sizes of circles and place them in a curved container. Let it set for 30 minutes in the refrigerator.
Pour some of the ganache (just prepared) in the tart shell to cover the bottom. Add the sponge and press it slightly. Cover with ganache till 1mm to the top. Place the tart in a (metallic) airtight box and let it set in the refrigerator for 1 hour or in the freezer for 15 minutes.
Cover with raspberry confit and decorate with chocolate discs.
Leave it at room temperature for 15 minutes before eating it.
When preparing the dough, try not to overwork it in order to get a light and crumbly pastry. Actually the more you work and beat the batter, the more the gluten will be activated and will form elastic strands, making the dough tough and stretchy and thus will shrink when baked.
It’s important to respect the resting time for the dough, before rolling it out and after lining the ring. This will relax the gluten particles and prevent the shrinkage of the pastry.
For a more modern look and a nice finishing, I prefer to use the tarts rings especially the perforated ones, they allow a better grip of the dough and more uniform baking. If you cannot find those type of rings, you can simply use any stainless steel ring or tin.