Red Berry Tart - Puratos

	Grams
Short Crust Shells
Bakers Flour	450
Sugar	148
Baking Powder	0.5
Eggs	50
Unsalted Butter	200
Short Crust Shells total	848.5
Strawberry Bavarois
Bavarois Fraise	250
Milk	240
Ambiante	1000
Strawberry Bavarois total	1490
Raspberry Glaze
Miroir Glassage Neutre	1000
Classic Framboise (Raspberry)	50
Raspberry Glaze total	1050
Raspberry Filling
Topfil Raspberry	500
Raspberry Filling total	500

Red Berry Mousse Tart

Working Method

Short Crust Shells

Mix everything together until you obtain a homogeneous dough.
Roll out 3mm, line tart ring and bake at 165°C, 6 minutes with dampers open and 25 minutes with dampers closed.

Strawberry Bavarois

Whip the Ambiante to soft peaks, set aside.
Warm the milk 25°C - 30°C, add the Bavarois Fraise mix and combine.
Fold the milk and Bavarois Fraise mixture through the soft whipped Ambiante.
Deposit in to silicon moulds and freeze.

Raspberry Glaze

Combine Miroir Glassage Neutre and Classic Framboise, heat glaze to 38°C - 40°C.
Blitz glaze with stick blender to remove air bubbles.

Decoration

Pipe a small amount of raspberry filling into the base of the tart shell, be sure to leave enough empty tarts to make a crumble.
Enrobe Bavarois Fraise with the Raspberry glaze. Place glazed bavarois in the short crust shell, covering the raspberry filling.
Place the crumbled short crust between the lip of the shell and the base of the bavarois.
Finish the tart with some fresh strawberries or raspberries on top.

About this recipe

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