20 ounces Shortbread Tart Dough (made with hazelnut flour)
Egg wash, as needed
2 Rounds Flourless Chocolate Spongecake
23 ounces Raspberry Ganache (1 lb. 7 oz.)
4 pints Fresh raspberries and strawberries (4 -5 pt.)
1 ounce Tart Glaze (Neutral)
Yield: 2 Tarts
1. Roll out the hazelnut Shortbread Tart Dough to a thickness of a 1/8 inch (3 millimeters) and line two 8-inch (20-centimeter) tart rings or pans with it, gently pressing the dough into place.
2. Place paper and pie weights in the shells. Bake at 375°F (190°C) until the edges are lightly golden, approximately 8 minutes. Remove the paper and weights from the shells, brush them with egg wash and bake until golden brown, approximately 12 to 15 minutes. Set aside to cool.
3. Place a 7-inch (17-centimeter) round of Flourless Chocolate Spongecake in the bottom of each cooled tart shell.
4. Using a ladle, fill each tart to the rim with Raspberry Ganache. Refrigerate until set.
5. Cover the entire surface of the tart with fresh berries.
6. Place the neutral glaze in a parchment-paper piping cone and pipe a drop of "dew" on each berry.
Yield: 2 Tarts
Egg wash, as needed
2 Rounds Flourless Chocolate Spongecake
23 ounces Raspberry Ganache (1 lb. 7 oz.)
4 pints Fresh raspberries and strawberries (4 -5 pt.)
1 ounce Tart Glaze (Neutral)
Yield: 2 Tarts
1. Roll out the hazelnut Shortbread Tart Dough to a thickness of a 1/8 inch (3 millimeters) and line two 8-inch (20-centimeter) tart rings or pans with it, gently pressing the dough into place.
2. Place paper and pie weights in the shells. Bake at 375°F (190°C) until the edges are lightly golden, approximately 8 minutes. Remove the paper and weights from the shells, brush them with egg wash and bake until golden brown, approximately 12 to 15 minutes. Set aside to cool.
3. Place a 7-inch (17-centimeter) round of Flourless Chocolate Spongecake in the bottom of each cooled tart shell.
4. Using a ladle, fill each tart to the rim with Raspberry Ganache. Refrigerate until set.
5. Cover the entire surface of the tart with fresh berries.
6. Place the neutral glaze in a parchment-paper piping cone and pipe a drop of "dew" on each berry.
Yield: 2 Tarts
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