Tarte framboise chocolat

P1120237Une tarte généreuse garnie avec des framboises et surmontée d’une mousse onctueuse au chocolat noir

Temps de préparation : ♦          Difficulté : ♦

Ingrédients (pour 8 personnes)

Pour la pâte sucrée :

– 150g de beurre mou
– 90g de sucre glace
– 30g de poudre d’amandes
– 2 pincées de fleur de sel
– 1/2 gousse de vanille
– 1 œuf
– 250g de farine

Pour la mousse au chocolat noir :

– 30g de sucre
– 15g d’eau
– 1 œuf
– 60g de chocolat noir
– 200g de crème liquide entière

Pour le flan à la vanille :

– 80g de crème liquide entière
– 40g de lait
– 1/2 gousse de vanille
– 1 œuf
– 30g de sucre semoule

Pour le montage :

– 400g de framboises surgelées pour le fond de tarte + 200g de framboises fraiches pour le décor
– glaçage brillance noire

Préparation

Pour la pâte sucrée :

– Travailler le beurre afin de le rendre bien souple
– Ajouter le sucre glace, la poudre d’amandes, la fleur de sel, les graines de la gousse de vanille et l’œuf et mélanger afin d’obtenir un mélange crémeux.
– Ajouter la farine et pétrir jusqu’à ce que la pâte forme une boule.
– Diviser la pâte en deux, laisser reposer un pâton au moins 1h au réfrigérateur et conserver l’autre pâton au congélateur pour une prochaine recette.
– Étaler la pâte et foncer un cercle à pâtisserie de 24cm de diamètre.
– Faire cuire à blanc 10min à 150°C.

Pour la mousse au chocolat :

– Dans une casserole, faire bouillir l’eau et le sucre.
– Verser sur l’œuf et monter au batteur.
– Faire fondre le chocolat au bain marie et ajouter à la préparation précédente.
– Monter la crème en chantilly et incorporer délicatement.
– Verser dans un cercle de 20cm de diamètre et mettre au congélateur pendant 2h.

Pour l’appareil à flan :

– Dans une casserole, porter à ébullition la crème et le lait avec la gousse de vanille fendue et grattée de ses graines.
– Dans un saladier, fouetter l’ œuf et le sucre.
– Verser le lait bouillant sur la préparation et fouetter.

Montage

– Déposer des framboises sur le fond de pâte pré-cuit.
– Verser l’appareil à flan et cuire 15/20min à 180°C.
– Démouler la mousse au chocolat, déposer sur une grille et glacer.
– Déposer sur la tarte refroidie.
– Décorer avec des framboises fraiches.

Tarte framboise chocolat

P1120266

 

369 commentaires

  1. LaraTZ

    Bonjour, il faut que j’essaie!
    Une question, quand vous dites « Verser l’appareil à flan et cuire 15/20min à 180°C. », vous verser le flan sur la pate et faites cuire l’ensemble? Est-ce qu’il faut prevoir un cercle plus petit que la pate pour éviter que le flan coule?
    Merci beaucoup
    LaraTZ

    • Flo

      Oui, il faut verser le flan sur les fruits et tout mettre au four. Le flan ne coulera pas car il y a eu pré-cuisson de la pâte.
      Bonne réalisation, cette tarte est à tomber!

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