巧克力覆盆子蛋糕 Chocolate Raspberry Tart

酥餅材料
无盐牛油150克、杏仁粉75克、糖粉90克、海盐5克、蛋糕粉225克、鸡蛋60克
150g unsalted butter, 75g almond powder, 90g icing sugar, 5g sea salt, 225g cake flour, 60g egg

做法
1.把所有干料和牛油混合成糠状物，加入鸡蛋，搓成面团。（图1）
1.Combine the dry ingredients and butter until forming sandy texture, add in egg and mix till dough is formed.(pic 1)

2.把面团装在塑胶袋里收入冰箱至少30分钟。
2.Keep the dough using plastic wrap in the fridge for at least 30 minutes.

3.把面团擀平成厚度适当面皮，然后以叉插孔。（图2-3）
3.To use, roll the dough to desired thickness. Using a fork, dock the dough.(pic 2-3)

4.用圆切割器切出圆形挞环，放入预热至170℃的烤炉里烤至金黄色。（图4）
4.Cut using a round cutter and place in the tart ring.Bake at 170℃ for 10 minutes or till golden brown.(pic 4)

覆盆子酱做法
覆盆子泥140克、黑巧克力150克、无盐牛油(室温)
140g raspberry puree, 150g dark chocolate, 35g unsalted butter (room temperature)

做法
把覆盆子泥煮至滚，倒入巧克力中，以手动搅拌器搅 拌至细滑，待温度降至40℃时，拌入牛油。（图5）
Boil the puree.Pour onto the chocolate and mix well. Use hand blender to ease the process and to achieve a smoother texture. Add butter once the mixture reaches 40℃.(pic 5)

组合
把烤熟面皮放回挞环中，放入压碎的覆盆子，倒入覆 盆子巧克力浆，冷藏至凝固后即可扣出食用。（图 6-8）
Using a tart ring, insert the sable base on the bottom.Break some raspberries and spread on the sable.Pour the ganache and set in the fridge. (pic 6-8)

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