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Raspberry Chocolate Tart – Bruno Albouze
Ingredients
1. Blind baked chocolate tart shell.
2. Almond cream:
- 100g softened butter
- 100g almond meal
- 100g powdered sugar
- 15g flour
- 50g eggs
- 50g heavy cream
Ganache:
- 125g milk
- 125g heavy cream
- 60g egg yolks
- 30g sugar
- 200g bittersweet chocolate.
- 400g fresh raspberries
- 300g raspberry jam.
*Recipe on video and text may differ from each other!
How to cook Raspberry Chocolate Tart – Bruno Albouze:
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