Recipe: Vanilla Raspberry Tartlets

By Chef Yann Le Coz - Pastry Chef Instructor, Le Cordon Bleu Ottawa Culinary Arts Institute

Recipe for 1 tart 20 cm and 3 monoportion 8 cm

Shortbread dough
120g butter
2g salt
90g icing sugar
25g almond powder
55g eggs
60g flour
170g flour

Process:
x Cream the butter with sugar and salt
x Add the eggs almond powder and the first part of the flour mix well
x Add the last part of flour and keep in fridge 1 hour

Almond cream
80g butter
80g sugar
70g whole eggs
80g almond powder
40g soft flour
15g hazelnut past
1/2pcs lemon zest

Process:
x Cream the butter with the sugar
x Add the hazelnut past lemon zest eggs almond powder and soft flour
x Transfer in piping bag keep aside

Raspberries gel
250g raspberries puree
60g sugar
4g pectin Nh
4g lemon juice

Process:
x Mix sugar and pectin
x Add to the puree bring to boil for 1 min and add the lemon juice
x Transfer to a bowl with cling film keep aside
Vanilla and ivory mousse
195g white chocolate
6g gelatine
250g cream
125g milk
2pcs vanilla pod

Process:
x Soak the gelatine in cold water for 10 to 15 min
x Melted the white chocolate
x Bring the milk to boil add the drain gelatine and poor over the chocolate and make emulsion
x Cool down at 22 °c before adding the soft whipped cream

Glaze
225g sugar
150g glucose
90g Water
10g gelatin powder
60g water
1pcs vanilla pod

Process:
x Soak the gelatine powder in 60g of cold water for 10 to 15 min
x Bring to boil sugar, glucose,water and vanilla pod
x Add the gelatine strain it and keep aside

Vanilla chantilly

Ganache:
90g cream
10g glucose
10g trimoline
125g white chocolate
1pcs vanilla pod

Mix +add

225g ganache
225g cream

Process:
x Bring to boil the cream glucose and inverted sugar poor over the white chocolate
x Make the emulsion cool down and add the cream keep refrigertaed for minimum 2 hours
 Decoration

Process:
x Temper red chocolate at 29°celcius
x Spreed over guitar sheet and sprinkle with red sugar before setting
x Cut with round cutter different size and let it christalize for 2 hours

Assembling:
x Grease a tart ring 20 cm , line with shortbread dough roll out 3mn tickness
x Let cool in fridge 1 hour and half bake blind for 8 min at 160°c
x Pipe the almond cream and bake it 12 more minutes
x Cool down on rack
x Pipe tin layer of rasberriess gel and top of the almond cream
x Pipe small dots of gel on upised down cake ring 16cm with cling film
x Prepare the vanilla mousse adding the soft whipped cream in vanilla base and poor over the
cake ring 3cm tick,blast freeze for 1 hour
x Prepare the chocolate decoration
x Unmold the vanilla mousse and glaze withh neutral glaze at 32°c
x Dispose the mousse over the tart
x Whipped the chantilly untill hard pick and pipe around the mousse using small st honore tips
x Add some dry freeze raspberries
x Add thye chocolate decoration

Material:
x 1 tart ring 20cm by 2cm
x 3 tart ring 8 cm by 2cm
x I cake ring 16 cm by 4cm
x 3 cake ring 6 cm by 5 cm

About Le Cordon Bleu Ottawa Culinary Arts Institute

With a history of 125 years of teaching excellence, Le Cordon Bleu international network comprises of more than 35
institutes in 20 countries with over 20,000 students graduating each year. Le Cordon Bleu offers a wide range of
training programmes, from initiation right through to university curricula in the restaurant, hospitality and tourism
sectors. North American campus is located at Le Cordon Bleu Ottawa which offers Grand Diplôme, Diplôme de
Cuisine, Diplôme de Pâtisserie, Boulangerie de Base, Diploma in Culinary Management and the Bachelor of
Integrated Food Science (in collaboration with University of Ottawa).