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Dessert
Raspberry Confit Tart
A crisp buttery tart filled with tangy raspberry confit and smooth cream.
A crisp buttery tart filled with tangy raspberry confit and smooth cream.
Cooking time30 minutes
Prep time14 minutes- DifficultyHard
Servings1 portions
Raspberry Confit
- Lychee Fruit Mix Syrup 60 g
- Raspberry Fruit Mix Syrup 30 g
- Fresh raspberries 80 g
- Gelatin sheets (soaked in cold water) 2 sheets
Raspberry Ganache
- Raspberry Fruit Mix Syrup 65 g
- White Chocolate Sauce 40 g
-
20 g Butter Flavor Margarine 1kg
-
60 g Multipurpose Cream 1L
- Lemon Rantcho Syrup 8 g
- Gelatin sheets (soaked in cold water) 3 sheets
Lychee Jelly
- Hot water 200 g
- Lychee Syrup 60 g
- Rose Syrup 10 g
- Gelatin sheets (soaked in cold water) 4 g
Lychee Cream
-
200 g Multipurpose Cream 1L
- Lychee Syrup 60 g
- Rose Syrup 10 g
Additional Ingredients / Decoration
- Tart shells
- Chocolate decorations
- Fresh raspberries
- Lychee jelly cubes
Raspberry Confit
- Combine fruit mixes and fresh raspberries in a saucepan.
- Bring to a boil and cook for 2–3 minutes.
- Remove from heat, add gelatin sheets, and stir until dissolved and chill it overnight before use.
Raspberry Ganache
- Heat raspberry fruit mix and Blue Band margarine until melted.
- Add Blue Band multipurpose cream and white chocolate sauce and boil it again. Add lemon flavoring and remove from heat.
- Add gelatin sheets and stir until dissolved.
Lychee Jelly
- Mix all ingredients together until combined and pour into a mold or tray and refrigerate until set.
- Cut into desired sizes.
Lychee Cream
- Whip cream to medium peaks then add lychee syrup and rose syrup.
- Mix until combined
Assembly
- Place prepared tart shells on tray.
- Pipe raspberry confit into the base of each tart shell.
- Pour raspberry ganache on top and chill until set.
- Decorate with lychee cream, lychee jelly, fresh raspberries, chocolate decorations, and extra syrup.
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