Raspberry, Ruby and peanuts tart

by Chiara

After my parents, I got the flu, too. A very boring thing, you know, because it’s really hard for me to stay away from the kitchen. Only yesterday I tried to bake something, but anything complicated, my head still feels so heavy. I made a crispy, creamy raspberry, peanuts, Dulcey chocolate and Ruby chocolate tart.
On the bottom of the buttery pastry crust there’s a crunchy layer of Ruby chocolate-peanut butter-dried raspberries, then covered with Dulcey chocolate ganache. The tart is finished with three different namelaka cream: Waina white chocolate with vanilla, Ruby chocolate and Dulcey chocolate with peanut butter. And, ultimately, some tangy raspberries and tempered Raspberry Inspiration couverture decors give freshness and vivacity. Try this, because I can assure you it’s heavenly delicious!

The recipe requires:

  • Friable peanuts sablée crust
  • Crispy layer made with Ruby chocolate, peanuts paste, chopped peanuts, dried raspberries and crunchy chopped granola  
  • Silky-smooth Dulcey chocolate ganache
  • Three different melt-in-the-mouth, heavenly namelaka (Ruby namelaka, Dulcey chocolate and peanuts namelaka, Waina white chocolate and vanilla namelaka)

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡


Raspberry, Ruby and peanuts tart

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Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Peanuts sablée
150 g type 2 whole wheat flour  (150-180W)
96 g butter, cold and cubed
56 g icing sugar
19 g peanuts flour
zest of 1 lemon
30 g eggs
1,25 g (¼ tsp) Maldon salt (sea salt)

Ruby chocolate, peanuts and raspberries croustillant
125 g Ruby chocolate
40 g peanuts paste (100% peanuts cream)
40 g peanuts, finely chopped
30 g dried raspberries, slightly crushed
40 g crunchy granola, finely chopped

Dulcey chocolate ganache
300 g Dulcey chocolate 32%
150 g heavy cream 35% fat content
24 g glucose syrup

Ruby chocolate namelaka
136 g Ruby chocolate
2,5 g gelatin sheets (gold strength, 200 Bloom)
13 g cold water to soak the gelatin
80 g whole milk
4 g glucose syrup
125 g heavy cream 35% fat content
2 g (¼ tsp + ⅛ tsp) natural red food coloring

Dulcey chocolate and peanuts namelaka
90 g Dulcey chocolate 32%
46 g peanuts paste (100% peanuts cream)
1 g gelatin sheets (gold strength, 200 Bloom)
5 g cold water to soak the gelatin
52 g whole milk
4 g glucose syrup
125 g heavy cream 35% fat content

Waina white chocolate and vanilla namelaka
90 g Waina white chocolate 35%
¼ vanilla bean
1 g gelatin sheets (gold strength, 200 Bloom)
5 g cold water to soak the gelatin
52 g whole milk
4 g glucose syrup
105 g heavy cream 35% fat content

Assembly and decoration
fresh raspberries
Raspberry Inspiration couverture plaquettes
vodka or edible alcool
gold powder dust
edible flowers

Instructions

Peanuts sablée

  1. Put flour, cubes of butter, icing sugar, peanuts flour and lemon zest into the bowl of your freestanding mixer with paddle attachment. Work until mix resembles fine breadcrumbs. Meanwhile, whisk together eggs with salt.
  2. Add the eggs to the mix of flour-butter and work until the dough comes together.
  3. Wrap in clingfilm and chill for a night.
  4. Preheat the oven to 160°C, convection mode. Line a baking tray with perforated silicone mat and a greased 20x2cm perforated tart ring.
  5. Roll out the sablée to a thickness of 3/4mm and line the tart ring. Prick the pastry all over with a fork, put in the fridge for 15 min or in the freezer for 30 min.
  6. Bake for 15 min, until golden brown. Set aside to cool down.

Ruby chocolate, peanuts and raspberries croustillant

  1. Melt the Ruby chocolate to 45°C and combine with the peanut paste. Add in the chopped peanuts, the chopped granola and the crushed dried raspberries. Combine well and ensure the dry ingredients are well coated.
  2. Spread the crunch on the bottom of the sablée with a palette knife about 3 mm thick. Set aside to harden.

Dulcey chocolate ganache

  1. Heat the heavy cream with the glucose syrup in the microwave without boiling.
  2. Pour over the melted Dulcey chocolate (45°C) in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  3. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  4. Fill the tart with the ganache to cover the crunchy layer and set aside to room temperature for at least 2h. In this way, you will obtain a firm ganache with a creamy, tender consistency.

Ruby chocolate namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the Ruby chocolate to 45°C. Heat the milk with glucose syrup without boiling and add the gelatin sheets.
  3. Pour the hot milk over the chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
  4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  5. Add slowly the cold heavy cream, mixing with the hand blender. Add in the natural red food coloring just to enhance the pink color of the cream and emulsify once again.
  6. Transfer the namelaka into a bowl, cover with clingfilm pressed on the top of the cream and put in the fridge overnight.

Dulcey chocolate and peanuts namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the Dulcey chocolate to 45°C. Combine with the peanuts paste. Heat the milk with glucose syrup without boiling and add the gelatin sheets.
  3. Pour the hot milk over the mix of chocolate and peanuts paste in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
  4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  5. Add slowly the cold heavy cream, mixing with the hand blender.
  6. Transfer the namelaka into a bowl, cover with clingfilm pressed on the top of the cream and put in the fridge overnight.

Waina white chocolate and vanilla namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the white chocolate to 45°C. Add in the vanilla seeds and combine. Heat the milk with glucose syrup without boiling and add the gelatin sheets.
  3. Pour the hot milk over the white chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
  4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  5. Add slowly the cold heavy cream, mixing with the hand blender.
  6. Transfer the namelaka into a bowl, cover with clingfilm pressed on the top of the cream and put in the fridge overnight.

Assembly and decoration

  1. Fill two disposable piping bas fitted with star tips (Matfer E8 and Matfer D8) with Ruby namelaka. Fill two disposable piping bags fitted with star tips (Wilton 6B e Wilton 4B) with Dulcey and peanuts namelaka. Fill two disposable piping bags fitted with round tips (Wilton n°12 e Matfer n°12) with Waina white chocolate and vanilla namelaka. Alternately, pipe the three different namelaka on the outer edge of the tart.
  2. Mix a little gold dust and vodka in a bowl and make small splashes with a brush on the Raspberry Inspiration tempered decors. Set aside to harden for a few minutes.
  3. Finish the decoration with fresh raspberries, Raspberry Inspiration decors and pansy flowers.

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