Raspberry Chocolate Tart

Steps

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1. 1
   Roll the chocolate tart dough into a 3-mm thick sheet and freeze.
   ▶ ≈0:15
2. 2
   Prepare the almond cream: mix together softened butter, almond meal, powdered sugar, vanilla, and a dash of flour. Add the eggs and heavy cream, blend well, and set aside.
   ▶ ≈0:21
3. 3
   Blind bake the tart shell for about 15 minutes. Remove it, spread the almond cream and top with fresh raspberries, then return to the oven for about 30 minutes more.
   ▶ ≈0:48
4. 4
   Prepare the ganache: warm milk, heavy cream, and sugar together. Add egg yolks, blend, and cook the mixture to 85°C (185°F). Sieve the custard over the chocolate, mix well, and add raspberry liqueur.
   ▶ ≈1:04
5. 5
   Mold the ganache into the desired shape (here, a heart) and freeze.
   ▶ ≈1:29
6. 6
   Assemble the tart: spread a generous layer of raspberry jam over the tart surface.
   ▶ ≈1:41
7. 7
   Place the frozen ganache on top of the tart and garnish with fresh raspberries.
   ▶ ≈1:49
8. 8
   Crown the tart with delicate chocolate lace for the final touch.
   ▶ ≈2:11