Strong Chocolate Tart on Raspberry Mirror with White Chocolate Mousse

Chocolate Tart:

1. Mix everything together and let it rest.
2. Lay out the dough in a tart pan, cover with baking paper and weigh down with rice. Bake at about 160 degrees for 20 minutes.

Filling:

1. Bring the cream, sugar and a pinch of salt to the boil.
2. Dissolve the chocolate and butter, then the whole milk, put everything on the cooled tart and let it rest at room temperature.

White chocolate mousse:

1. Soak gelatine in cold water. Melt the couverture in a water bath.
2. Separate eggs. Beat egg yolks, sugar and vanilla sugar until frothy.
3. Stir in the couverture.
4. Squeeze out the gelatine, dissolve it in a small saucepan and stir into the egg yolk mixture. Allow to cool slightly.
5. Whip the cream and egg white separately from each other until stiff.
6. First fold the cream and then the egg white into the chocolate and egg yolk mixture. Fill into glasses and refrigerate for at least 3 hours.

Raspberry Puma:

1. Soak gelatine.
2. Bring the raspberry juice and raspberries to the boil with sugar, add lemon juice and zest.
3. Puree, add the squeezed gelatine, strain the mixture, pour into a cream dispenser and refrigerate.

Raspberry mirror:

1. Put the raspberries with powdered sugar and lemon juice as well as lime juice in a saucepan and cook for 5 to 7 minutes. Happen. Stir in gelatine.

Almond brittle:

1. 1 Caramelize the bag of almond sticks, allow to cool and finely chop.