Raspberry Ruby Tart by Fred Csibi-Levin

This tart takes the classic combination of raspberry and dark chocolate to an elevated and exquisite level. The components of this dessert will take you on a journey of textures and deep raspberry flavors accentuated by the ruby chocolate. You will get multiple forms of raspberry and berry notes from the crémeux, fresh fruits, coulis and ruby ganache. The design and decorations make this a modern and sleek dessert that is perfect for the spring and summer.

Yield: three 6ʺ (15.24 cm) tarts, or 12 portions

Egg Wash

• 20g egg yolks
• 5 g heavy cream

1. Mix together well and set aside until ready to use. 

Pâte Sucrée

• 340 g all-purpose flour
• 124 g confectioners’ sugar
• 3.5 g salt
• 224 g unsalted butter, cold and cut into 1ʺ (2.5 cm) pieces
• 30 g whole eggs, lightly beaten
• 60 g egg yolks, lightly beaten

1. Put the flour, sugar, salt and cold butter in the bowl of a stand mixer fitted with a paddle attachment. Mix butter into flour on low speed until you get a sandy (mealy) texture. Add eggs and egg yolks all at once. Continue to mix on low until eggs are incorporated, butter is completely mixed in and the dough comes together. Do not overmix.

2. Place on a lightly floured surface and form a disc. Chill the dough for 15-30 minutes, if needed.

3. Preheat the oven to 350˚F (177˚C). Roll the dough to 1/4ʺ (6.3 mm) thickness on a lightly floured surface using a rolling pin. Line 6ʺ (15.24 cm) tart rings, bake for 20 minutes, then remove from the rings and let cool completely.

4. Using a pastry brush, brush the tart with the egg wash and bake for 5-10 minutes, until golden brown.

Almond Praliné

• 150 g almonds, roasted
• 150 g granulated sugar
• 20 ml water
• Pinch of salt
• Grapeseed oil, as needed

1. Roast the almonds at 300˚F (149˚F) for 15 minutes.

2. Caramelize the sugar with the water in a saucepan until amber in color. Add the warm almonds and salt and combine to create a nougatine. Spread over a silicone mat. Let cool completely.

3. Break the nougatine into small pieces and put in a food processor. Blend until smooth, the paste should be runny. If needed, add small amounts of vegetable oil to achieve the consistency. 

Dark Chocolate Feuilletine Croustillant

• 120 g dark chocolate, 70% Eleven O’One Stover & Co.
• 60 g Almond Praline, from above
• 120 g feuilletine flakes
• 1 g salt

1. Melt the chocolate in a double boiler.

2. Add the Almond Praline to the melted chocolate and combine well.

3. Add the chocolate mixture to the feuilletine in a bowl. Combine with a spatula. Add the salt, combine well.

Fresh Raspberries

• 300 g fresh raspberries

1. Wash, dry and cut the raspberries in half.

Raspberry Crémeux

• 85 g raspberry purée
• Pinch of salt
• 55 g granulated sugar, divided
• 2 egg yolks
• 100 g white chocolate, 33% Eleven O’One Stover & Co.
• 20 g unsalted butter

1. Heat the purée, salt, and half of the sugar in a pan and bring to a simmer.

2. While the mixture heats, whip the egg yolks and remaining sugar to the ribbon stage. Slowly add the hot mixture to the ribboned eggs while whisking. Put the mixture back to the pan, heat while whisking until it slightly thickens, between 180-183˚F (82-84˚C) – do not allow it to boil.  Strain over the white chocolate and let stand for 30 seconds. Combine until a smooth emulsion is achieved.

3. Add the butter in small pieces and combine well. Let cool completely in the fridge.

Ruby Chocolate Ganache

• 100 g heavy cream
• 20 g glucose syrup
• Pinch of salt
• 200 g Callebaut Ruby chocolate
• 25 g unsalted butter, softened

1. In a small saucepan, bring the heavy cream, glucose syrup and salt to a boil. Pour over the Ruby chocolate and let stand, undisturbed, for 30-60 seconds. Stir with a spatula with circular motions in the center of the bowl until emulsified.

2. Add the soft butter and mix to combine. 

Vanilla Bean Whipped Ganache

• 65 g white chocolate, 33% Eleven O’ One Stover & Co., finely chopped
• 250 g heavy cream
  

  ---

  divided

• 25 g glucose syrup
• Pinch of salt
• 1 vanilla bean, split and scraped
• 2 gelatin sheets, bloomed in cold water

1. Place the chocolate in a heatproof bowl and set aside.

2. In a saucepan, combine half of the heavy cream, glucose syrup and salt with the vanilla bean pod and seeds. Bring to a simmer and let steep for 5-10 minutes. Remove the vanilla bean pod and reheat the mixture to a boil. Pour over the chocolate and let stand, undisturbed, for 1 minute. Combine well with a spatula. Add the bloomed gelatin and stir with a spatula until fully combined. Add the remaining half of the cold cream and use an immersion blender to emulsify. Cover with plastic wrap and place in the fridge until set, 2-4 hours.

3. Remove from the fridge, place in the bowl of a stand mixer and whip with a whisk attachment until smooth and airy peaks form.

Tuile Flowers

• 50 g unsalted butter, very soft
• 50 g granulated sugar
• 50 g egg whites
• 50 g all-purpose flour
• Gel colorant, as needed

1. In a bowl, using a rubber spatula, combine the soft butter and the sugar to form a paste. Add the egg whites and whisk until fully combined and emulsified. Mix in the flour and combine with a whisk. Add the gel colorant and mix until the color is homogenous.

2. Spread the paste over a flower tuile mold. Bake at 350˚F (177˚C) for 5-7 minutes. 

Raspberry Coulis

• 100 g raspberries
• 50 g granulated sugar
• 1 Tbs lemon juice
• Pinch of salt

1. Cook the raspberries with sugar, lemon juice and salt until the raspberries are soft.

2. Purée using an immersion blender until smooth. Strain and cool completely.

Chocolate Décor

• 300 g dark chocolate

1. Temper the chocolate, pour over an acetate sheet and spread to make a thin layer using an off-set spatula. Once the chocolate starts to set and becomes dull, cut a large disc using a 6ʺ (15.24 cm) tart ring. Cut smaller cavities inside the disc using cookie cutters of 3 different sizes. Make 3 cavities per cutter. Let the tempered chocolate discs fully crystalize.

2. Remove from the acetate.

Assembly

• Small chocolate discs
• Gold leaf
• Small pieces of fresh raspberry

1. Add a thin layer of the Dark Chocolate Feuilletine Croustillant to the bottom of each tart using an offset spatula. Place halved raspberries on top of the croustillant to form a layer. Pipe a layer of the Raspberry Crémeux on top of the raspberries. Pipe a layer of the Ruby Chocolate Ganache to completely fill the tart shell. Remove any excess with an offset spatula. Place in the fridge to set.

2. Place the chocolate disc on top of the tart.

3. Whip the Vanilla Bean Whipped Ganache. Pipe to fill the cavities using both star and round tips. Warm a stainless steel teaspoon measuring spoon and gently press it against two of the piped ganache dollops to create a cavity. Pipe Raspberry Coulis on the cavities. Place the Tuile Flowers on top of the piped ganache. Finish by adding additional decorations including small chocolate discs, gold leaves and small pieces of fresh raspberry.

(This recipe appeared in the Spring 2023 issue of Pastry Arts Magazine)

About Fred Csibi-Levin

Fred Csibi-Levin is the Pastry Chef at Confections by Fred, LLC. He is a scientist with a PhD in cell biology. The relationship between science and baking inspired him to attend pastry school and become a pastry chef. He wanted to deepen his understanding of how science is at the forefront of baking, and he incorporates this knowledge into new recipes he develops by experimenting with new techniques and flavors.