Chocolate Raspberry Tart (7” circular mold)

1. Pie Crest: Mix and blend unsalted butter, icing sugar and salt until crumbly. Add egg and almond powder, mix well. Add in low protein flour and mix with a spatula until dough is pliable. Put the dough in wraps and store in fridge for 30 minutes.

2. Remove from fridge and flatten with a rolling pin. Press the dough into mold, prick with a fork. Set baking paper and baking beads, bake the crust in a preheated 180˚C (top and bottom heating) oven for 15 minutes. Take away baking paper and beads, brush with egg yolk, bake for another 5 minutes. Let cool and set aside.

3. Fillings: In a pot over induction hob (power level 7), warm whipping cream and salt until steam rises from the top. Pour warmed cream into chocolate chips, rest for 1 minute, and stir slowly until smooth. Add in unsalted butter and Cointreau, mix well. Set aside.

4. Chocolate glaze: In a pot over induction hob (power level 7), warm water, sugar and whipping cream until boiling, add unsweetened cocoa powder, heat and mix until boiling again, turn off induction hob. Add gelatin sheet, mix and sieve. Cool down to 33OC, set aside.

5. Assembly: Pour chocolate filling into the tart pastry, add raspberry, chill in fridge until set. Pour glaze onto the tart, chill again until glaze is set. Add raspberry, edible flower and edible gold leaf. Enjoy.

Bosch Steam Oven imitates the traditional way of steam cooking. The steaming temperature is controlled precisely to ensure your food is cooked to perfection.