frambozen taart met viooltjes

the beauty of a raspberry ❤


pate sucrée
210g flour
25g almond flour
1 egg
85g icing sugar
1 vanilla bean
125g butter
a pinch of salt

50g butter
50g sugar
50g almond flour
1 egg
1 (bio) lemon zest

raspberry confit
lemon juice
rose aroma

pain de genes
1 egg
50g marzipan
15g flour
15g butter
0,5 tbsp baking powder
3g milk

lychee cream (recipe William Curley)
1 gelatin leaf
110g lychee puree
lemon juice
4 eggs
80g sugar
85g butter

raspberry mousse (recipe Pierre Hermé)
4 egg whites
60g sugar
2tb water
400g raspberry puree
lemon juice
6 gelatine leaves
250g whipped cream

2 gelatin leaves
150g white chocolate
60g milk
15g water
25g glucose
pink/purple colour

pate sucrée:
mix all the ingredients together. Let the dough rest for 2 hours in the fridge and fill the (20cm) baking ring

mix the butter, sugar, almond flour and a little bit lemon zest. Stir well until you get a smooth mixture, add the egg and stir into a creamy cream. Divide the frangipane over the (unbaked) pate sucrée and bake at 170C for about 15 min., leave to cool

raspberry confit:
heat the raspberries with some sugar and lemon juice, until the mixture starts to thicken. Cool a little bit, add the rose aroma, and divide over the tart

pain de genes:
mix the marzipan with the eggs, add the milk, melted butter and the flour with the baking powder. Divide it over a (15cm) baking ring, divide some raspberries, and bake at 170C for about 20 min.

lychee cream:
heat the lychee puree, lemon juice and sugar, add the eggs, and heat it till 82C. Add the (pre) soaked gelatin, cool a little bit and add the butter.
Divide the cream in a 15cm baking ring, and put it in the freezer

raspberry mousse:
heat the raspberry puree with the lemon juice, add the (pre) soaked gelatin.
Mix the egg whites, and heat the sugar and water till 118C. Add this slowly to the meringue and mix further for about 5min. Add this to the raspberry puree, and the mixed whipped cream.

Divide the mousse in a 17cm baking ring, place the frozen lychee cream and the biscuit on top, push down a little, and put it in the freezer

heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some pink colour, till you get a nice pink glacage colour. Take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen entremet