Raspberry Cassis Tartlets
Servings: 12
Calories: 195kcal
Cost: $12
Prepare to be transported to a world of exquisite flavors
Print Recipe
Equipment
- 1 Stand mixer
- 1 Immersion blender
- 2 Baking trays
- 1 Small saucepan
- 1 Bowl
- 4 deli containers
- 1 Dough scraper
- 1 Rubber spatula
- 2 Piping bags
- 1 Pastry tip: St. Honoré, French open star…
Ingredients
Vanilla Mousse (Ganache Montée)
- 100 g White chocolate
- 250 ml Heavy cream
- 5 g Vanilla
- 4 g Gelatin 200 bloom
- 250 ml Heavy cream chilled
Cassis Marmalade
- 200 g Cassis/blackcurrant puree
- 40 g Water
- 100 g Sugar
- 4 g Pectin
- 6 g Gelatin 200 bloom
- 10 g Lemon juice
Instructions
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!
Nutrition
Serving: 90g | Calories: 195kcal