Tarte Fine Chloé

Name: Tarte Fine Chloé
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Serves 8
Ingredients: pinch (½ g) Guerande fleur de sel; 5 oz (140 g) raspberry purée; 5¼ oz (150 g) unsalted butter; 8 oz (225 g) sifted flour*; 5¼ oz (150 g) Manjari Valrhona 64% cooking chocolate*; 8¾ oz (250 g) Jivara Valrhona dark chocolate (64% cocoa); 1¼ oz (35 g) unsalted butter; 3¼ oz (90 g) confectioners sugar; 1 oz (30 g) ground almonds; 1½ oz (45 g) cornmeal; 1 whole egg (2 oz/60 g); 5¼ oz (150 g) fresh raspberries; pinch (½ g) vanilla powder

Preparation info

Serves
8

Difficulty
Medium
Ready in
2 hr

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

This tart is composed of cornmeal shortcrust pastry, pieces of raspberry, and shavings of Manjari 64% cocoa chocolate ganache for its bitter taste, then covered with a thin sheet of dark chocolate with fleur de sel.

Ingredients

Shortcrust Pastry Made with Cornmeal

5¼ oz (150 g) unsalted butter
1 oz (

Dessert
Pastry
Vegetarian

Method

Shortcrust Pastry Made with Cornmeal

In the bowl of a mixer fitted with the blade, knead the butter and add the ingredients in the order given. Mix as little as possible. Wrap in plastic and store in the refrigerator for 30 minutes. Roll out the pastry and prick it. Butter a baking ring 8