Chocolate Raspberry Tart Recipe 巧克力覆盆子蛋糕食谱

Sable Method / 酥餅做法
1. Combine the dry ingredients and butter until forming sandy texture, add in egg and mix till dough is formed.(pic 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）

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

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

4. Cut using a round cutter and place in the tart ring. Bake at 170℃ for 10 minutes or till golden brown.(pic 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）

Method for Raspberry Ganache / 覆盆子酱做法
Boil the puree. Pour onto the chocolate and mix well. Use hand blender to ease the process and to achieve a smoother texture.(pic 5). Add butter once the mixture reaches 40℃.
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）

To Assemble / 组合
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)
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）