Milk chocolate tart with vanilla ganache and fresh raspberry compote

Steps:

• Preheat the oven at 300°F (150°C).
• First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, eggs and 120g of flour. 
• Be careful not to overwork this mixture. 
• Once the mixture is smooth, add the remaining 350g flour without mixing too much. 
• Wrap the dough in plastic wrap and leave to stiffen in the refrigerator for at least 12 hours. 
• Spread the dough using a rolling pin to a thickness of 2-3mm. 
• Line a buttered, 24cm-long oblong tart mold. 
• Blind-bake the pricked tart base in the mold lined with parchment paper at 300°F (150°C) for about 20 minutes, until the pastry is a light brown color.

Steps:

• Slowly cook the fruit with the sugar for 30 minutes over medium heat, stirring regularly, and set aside in the refrigerator.  

Steps:

• Roughly chop the Jivara 40% milk chocolate. 
• Boil the cream, honey, and glucose syrup mixture in a saucepan. 
• Slowly pour the boiling mixture in 3 batches over the Jivara 40% milk chocolate, mixing in the center to create an elastic, shiny texture, the sign that an emulsion is beginning to form. 
• Maintain this texture throughout the mixing process. 
• Continue adding the liquid gradually, then add the scraped Norohy vanilla bean. 
• Mix one final time, then set aside. 
• Combine the ganache base with the cold cream. 
• Allow to set in the refrigerator for at least 3 hours, before whipping the mixture to obtain a thick enough texture for the ganache to be used in a piping bag.

Steps:

• Extract the cooking juices from the whole-fruit raspberry compote and combine with neutral glaze.

Steps:

• Spread the raspberry compote at the bottom of the tart. 
• Pipe out the whipped ganache onto the compote using a piping bag fitted with a Saint Honoré nozzle. 
• Fill the gaps in the whipped ganache with raspberry gel, and garnish with a few pieces of fresh fruit.