Hazelnut and Almond Sweet Pastry
METHOD
1. Sieve all the dry ingredients.
2. Roughly chop the unsalted butter. Place in a machine bowl.
3. Add the icing sugar, (beat together until light in texture and in colour.
4. Mix in the ground almonds, and salt. Beat until smooth.
5. Beat the eggs and gradually add to the mixture.
6. Add the flour, mix in. Insure the mixture is smooth and a homogeneous mass.
7. Place the pastry onto a floured tray, wrap in cling film and rest in the refrigerator for at least one hour before use.
8. Roll out the pastry 3mm thickness. Line the tartlet cases. Dock the base of the tart. Allow to rest for at least 1 hour before baking.
BAKE
1. Pre heat the oven to 170°C.
2. Place the baking beans into the tartlet cases. Bake for 10 minutes approximately.
3. Remove the baking beans and blind bake for further 5-10 minutes approximately.
4. Remove from the oven, allow to stand for 5 minutes. Remove from tartlet cases and cool on a wire rack.
Sea Salt Caramel
METHOD
1. Boil the whipping cream.
2. Make a dry amber caramel.
3. Gradually add the cream. Mix well and remove from the stove.
4. Add the sea salted butter piece by piece. Combine well and allow to cool.
5. Store in the airtight container.
Raspberry Compote
METHOD
1. Mix the sugar and pectin together.
2. Boil together the raspberry puree and berries.
3. Whisk in the sugar and pectin. Cook over a low heat for 3-4 minutes.
4. Allow to cool.
5. Store in airtight container in the fridge..
Raspberry Dacquoise
METHOD
1. Mix together the ground almonds, icing sugar and flour.
2. Make stiff meringue with egg white and sugar.
3. Fold the dry ingredients into the meringue.
4. Sprinkle frozen raspberries onto a fleximat.
5. Evenly spread the dacquoise mixture on top of the raspberries.
BAKE
1. Bake at 160°C for 18-20 minutes.
2. Allow to cool. Cut into 4.5cm discs. With a plain cutter.
Dark Chocolate Ganache
METHOD
1. Boil together the cream and milk.
2. Simultaneously beat the egg yolks and sugar together, until light in colour.
3. Add the cream and milk, return to the pan and over a low heat cook the custard until it thickens (85°C).
4 Pass through a fine sieve onto the chocolate. Mix gently to form an emulsion.
2. Add the butter mix until incorporated. Blitz with a hand blender.
3. Allow to cool, until firm
TO ASSEMBLE & FINISH THE TART
1. Pipe a bulb of sea salt caramel into the base of the tartlet case
2. Sprinkle the chopped hazelnuts on top of the caramel.
3. Spoon the berry compote on top.
4. Place a disc of raspberry dacquoise. Spoon small amount of compote on top of the disc.
5. Place the chocolate disc on top.
6. Spoon the dark chocolate ganche into a piping bag with a 7mm plain nozzle
7. Pipe rings of the ganache on top of the chocolate disc
8. Cut the raspberries in half and glaze
Decorate the top of the tart with the raspberries chocolate decoration nuts and gold.