Raspberry – chantilly

Raspberry – chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
125g raspberries
30g sugar
3/4 teaspoon gelatine powder
redcurrants, to decorate

White topping

Quantity Ingredient
1 quantity Chantilly cream

Method

  1. To make the base, follow the recipe for shortcrust pastry.
  2. To make the colour topping, combine the raspberries, sugar and gelatine with 20 ml water in a saucepan over medium heat. Crush the fruit gently with a wooden spoon and bring to the boil. Remove from the heat and strain through a fine-mesh sieve to remove any seeds. Set aside to cool completely.
  3. To make the white topping, follow the recipe for Chantilly cream. Transfer half the cream to a piping bag and set the remainder aside.
  4. Gently fold the cooled raspberry liquid into the reserved cream, then spread onto the upper part of the base. Pipe the Chantilly cream onto the lower part and decorate with redcurrants.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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