Origin tart with raspberry and pistachio

Ingredients 

140g whole milk

325g double cream 

120g whole egg (2 large approx.)

340g Republica del Cacao Ecuador Amazonia dark chocolate (75%) buttons

Method 

Boil the milk and cream. 

Pour onto eggs whisking constantly and pour mixture back to pan and cook to 85c.

Once the mixture has reached 85c, pour onto chocolate and leave for a few minutes to allow it to melt the chocolate. 

Blend with a hand blender to ensure its emulsified. 

Place into a piping bag ready for filling the tart cases.

Ingredients 

100g Boiron raspberry fruit puree

15g Sosa home gourmet liquid glucose

300g Republica del Cacao Ecuador white chocolate (35%) buttons

15g Irca joypaste raspberry flavour paste with seeds

Method 

Bring to the boil the raspberry puree and glucose.

Pour over the white chocolate and allow to sit for a few minutes to allow the chocolate to melt. 

Blend with a hand blender to create an emulsion.

Add the raspberry paste and blend again.

Place mixture into piping bag with desired nozzle and cool completely.

Ingredients 

Sosa home gourmet pralicroc

Method

Place a layer in the bottom of the tart case and place in the freezer 10 minutes before.  

Ingredients 

Pidy Trendy round, shallow sweet butter pastry shells (8cm)

Ingredients 

Roasted pistachios