Chocolate raspberry tartlet

Mix butter, sugar, and salt. Add egg yolks.

Sieve together flour and baking powder. 

Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder. 

Sprinkle when cooked

Roll to 2 mm, Chill and bottom the tart rings and the sides. Bake at 160˚C on Silpain for 8-9min Brush with egg wash when the tart shells done and laser temperature taken is 85°C

Warm together

Whip Egg whites and sugar till soft and fluffly

Sieve the dry ingredients. Combine both the mixes and add dry ingredients.

Bake at 180°C for 9-12mins. Allow to cool and then cut disc to place in the tart.

Cook to 102°C. Leave to cool in a silicon mat cling filmed.

Pipe the raspberry jam onto the tart shell

All together in a sauce pan, cook to 85°C. Leave cool one night

Emulsify using a whisk

Pipe the cremeux onto the sponge layer and freeze

Bring to boil. Pour over At 50°C, add semi-whipped cream.

Melt to 50°C.