RASPBERRY TARTS, ALMOND AND CHOCOLATE GLAZE

INGREDIENTS

• 140g butter at room temperature
• 60gm icing sugar
• 25gm ground almonds
• 1 pinch of salt
• 1 egg
• 250gm flour
• The seeds of a vanilla pod
• Mix all ingredients without overworking the dough.
• Form a ball.
• The refrigerate 30 minutes.

FOR THE FILLING

• 80gm ground almonds
• 40gm of sugar
• 2 eggs
• 30gm soft butter
• Raspberries (frozen from my garden)
• 75gm whipping cream
• 150gm chocolate

DIRECTION

• Whisk the almond powder, sugar, eggs and soft butter with a whisk.
• Line the tart pans with pastry Silform.
• Spread raspberry tarts at the bottom.
• Cover with almond cream.
• Bake 15 min th6.
• 5min allowed cooling before unmolding.
• Heat the cream, pour it over the chocolate.
• Mix well to obtain a glaze is smooth.
• Cover the glaze tart and place in a cool 1 hour.