507711655-Opera-Patisserie-Cedric-Grolet-1

3½ tablespoons (25 g) all-purpose flour
2 tablespoons (30 g) cocoa butter
4 sheets (13 g powdered) gelatin
3½ tablespoons (50 g) unsalted butter
2 tablespoons (30 g) mascarpone cheese
For the raspberry preserves
1 cup (250 g) frozen raspberries
¾ cup (150 g) superfine sugar
1¼ teaspoons (5 g) pectin NH
2 teaspoons (10 g) lemon juice
For assembly and finishing
4 cups (500 g) fresh raspberries
For the sweet dough
Make a sweet dough following the directions on this page.
For the almond cream
Make an almond cream following the directions on this page.
For the pastry cream
Make a pastry cream following the directions on this page.
For the raspberry preserves
Make raspberry preserves following the directions on this page.
For assembly and finishing
Using a rolling pin, roll out the sweet dough to a thickness of
1 / 16 inch (2.5 mm) and line lightly buttered ¾-inch (2-cm)-deep and
2⅔ -inch (7-cm)-diameter molds. Freeze for 1 hour. Preheat the oven
to 320°F (160°C), and bake blind for 20 minutes.
Fill the tart shells with the almond cream, then cover with the pastry
cream and the smooth raspberry preserves. Finally, add the fresh
raspberries.