Raspberry Cassis Tartlets

Prepare to be transported to a world of exquisite flavors with these "To Die For Raspberry Blackcurrant Tartlets" by Chef Bruno Albouze. These delightful oval shaped tartlets feature a sablé crust baked to perfection, filled with luscious almond cream, and topped with a heavenly cassis spread, decadent vanilla ganache montée, and a burst of fresh raspberries and blueberries. Indulge your senses as you bite into the crisp, buttery crust that crumbles delicately with each mouthful. The almond cream lends a rich and nutty undertone, perfectly complementing the tangy sweetness of the cassis spread. And let's not forget about the vanilla ganache montée, adding a luxurious creaminess that ties all the flavors together. The vibrant red raspberries not only bring a pop of color but also a burst of freshness that cuts through the richness of the tartlets. With each layer carefully crafted to perfection, these raspberry blackcurrant tartlets are a true symphony of flavors and textures. The combination of sweet, tangy, and creamy notes will dance on your palate, leaving you craving for more. Join Chef Bruno Albouze on a culinary journey like no other as he guides you through the creation of these divine tartlets. Get ready to elevate your dessert game and impress your guests with this irresistible treat. Dive into the world of French pastry and let your taste buds experience pure bliss.

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Prepare to be transported to a world of exquisite flavors

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Barquette oval boat tartlets recipe

Vanilla Ganache Montée

Soak gelatin in cold water to soften; drain and set aside. In a narrow container, barely melt white chocolate. Meanwhile, bring to boil heavy cream with the vanilla. Turn the heat off, cover and let infuse for 15 minutes or so. Reheat heavy cream and pour in white chocolate. Mix well, and add the soften gelatin and the chilled heavy cream. Refrigerate overnight.

Cassis Marmalade

Soak gelatin in cold water to soften, and drain. Meanwhile, combine sugar and pectin. In a small saucepan, heat up fruit puree with water. Add the sugar-pectin mixture, bring to boil and cook for 2 minutes. Remove from the heat, add the soften gelatin and lemon juice, and mix. Let cool and refrigerate overnight.

Montage

Freeze fresh made tartlets. Spread about a teaspoon of cassis marmalade over each tartlet.
Whip chilled ganache montée to medium peaks.
Pipe out chantilly and top with raspberries and blueberries.
Garnish with more cassis marmalade and mint.
Enjoy!

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