Ingredients for the Saint-Valentine’s day tart to eat alone or be shared by two.
250 g butter
235 g sugar
6 g fine salt
½ vanilla bean
100 g egg yolks
335 g flour T55
11 g baking powder
Cream the butter with the sugar, salt and vanilla, then little by little add the egg yolks.
Add the sifted flour and baking powder. Mix together.
Spread between 2 candy rulers at 0.5 mm high.
Rest for 24h then cut into a heart shape.
Bake with the heart mold at 150°C (300°F) for 20 minutes.
Raspberry and blackberry compote
100 g raspberry purée
150 g blackberry purée
33 g sugar
5 g pectin NH
15 g lemon juice
Heat the raspberry and blackberry purées to 40°C (105°F) then sprinkle in the sugar-pectin mix. Boil the mixture. Add the lemon juice; remove from the heat and mix.
Ginger vanilla crémeux
280 g fresh whole milk
265 g French cream
2 Madagascar vanilla beans
16 g fresh ginger
115 g egg yolks
33 g sugar
40 g gelatin mass (5 g powdered fish gelatin 200 Bloom + 35 g water)
390 g Opalys chocolate (Valrhôna)
Boil the milk, cream and vanilla. Add the ginger, freshly grated with a microplane and infuse for 15 minutes. Strain, add the egg yolk-sugar mixture. Cook to 83-85°C (181-185°F). Remove from the heat, add the gelatin mass and add to the white chocolate in several batches. Mix between 35-40°C (95-105°F).
Assembly and finish
On the Basque shortbread heart, place 8 fresh raspberries and use a pastry bag with a 12 mm tip to make dots of ginger vanilla crémeux between each raspberry.
Pipe a spiral of (cold and mixed) raspberry and blackberry compote in the middle and then dots of ginger vanilla crémeux in the center.
Add the chocolate raspberry decoration.