Ingredients for 6 people
For the dough
- 300 grams of soft butter
- 1/2 teaspoon sugar
- 2 eggs
- 1 teaspoon flour for all uses
For stuffing
- 2 egg yolks
- 2 eggs
- 1 cup raspberry jam
- 150 grams of chopped sweet couverture
- 50 grams of fresh red raspberries
- 20 grams of berries
- 1/2 teaspoon salt
Implementation
For the dough
- At the low speed of the mixer, beat the butter on its own, until it acquires a creamy texture. In a bowl, beat the 2 eggs until foamy.
- Add the sugar, salt, vanilla and eggs to the butter. Beat very well, until all the ingredients are homogenous.
- Gradually add the sifted flour and continue beating, at low speed. Once a soft dough is formed, stop beating.
- Take the dough out of the bucket and wrap it very well with a film. Leave it in the fridge to cool and tighten overnight.
- Once the dough is set, work it with your hands on a well-floured counter. With a rolling pin, open the dough to a medium thickness to a thin sheet.
- Butter and flour a large tart pan. Distribute the dough in the tartiera, taking care to cover the bottom and the walls and working with the hands.
- Be careful that the layer you make is not too thin. With a fork, pierce the bottom of the pan, so that it cooks better.
- Leave it to cool well in the fridge for 30 minutes. Spread a film on the tart and fill it with rice or beans, so that it does not swell during baking.
- Bake in a preheated oven at 180 degrees for about 15 minutes, until the tart is golden brown. If you see that the base is still uncooked, carefully remove the membrane with the legumes and bake for another 5 minutes in the air.
For stuffing
- In a bowl, beat the egg with a fork until foamy. In another bowl, beat the crocodiles on their own with a fork.
- Melt the couverture in a baking pan, stirring constantly with a wooden spoon.
- Allow the temperature to drop to 60 degrees, until warm but not hot.
- Pour the whole egg into the melted couverture and stir vigorously with a spatula, in circular motions, so that the ganache does not get air.
- Gradually add the croquettes and continue mixing. Finally, add the whole blueberries or cut them in half and stir another round.
- Drizzle the inside of the tart with the sauce. Place the blueberries and berries on top of the sauce.
- Bake in a preheated oven at 190 degrees for 15 minutes. Allow the tart to cool well and serve.