raspberry curd tarts with ruby chocolate mousse

ingredients & procedure

recommended tools:

100 mL raspberry juice
1 tbsp lemon juice
150 g sugar
150 g eggs
1/2 t salt
180 g butter, cubed

add water to a saucepan and bring to a boil. grab 2 mixing bowls and a strainer (one will be used as a bain-marie, the other for when the mixture is done.)
in a medium mixing bowl, add all ingredients except the butter. whisk to combine and add cubes of butter.
place the bowl over the saucepan and cook until the mixture reaches 180° F or reaches the consistency of mayonnaise.
remove from heat and strain the mixture into a clean mixing bowl. cover with plastic wrap and cool.

115 g ruby chocolate
1/4 t salt
38 g sugar
13 g water
50 g eggs
1 gelatin sheet bloomed
190 g unsweetened whipped cream

add water to a saucepan and bring to a boil. turn off heat and place chocolate in a mixing bowl over the saucepan to melt. add salt to the chocolate and remove it from the heat once it’s almost fully melted.
in a separate saucepan, add sugar and water, and set over medium heat. cook until it reaches soft-ball stage (235° F).
as the sugar is cooking, whip the eggs in a stand or hand mixer fitted with a whisk attachment. once the sugar is ready, slowly stream it into the frothy eggs.
melt the bloomed gelatin and pour it into the whipping egg mixture.
once the whipped mixture reaches room temperature, use a spatula to fold in the melted chocolate.
carefully fold in the unsweetened whipped cream and let chill in the refrigerator for 30-45 mins before use.

raspberry curd
tart dough (for approx 6 3” tarts)
ruby chocolate mousse

place parchment paper on a 1/4 sheet tray. this will be used to bake and prepare the tarts.
line 3” tart rings with tart dough and chill for 30 minutes in the refrigerator.
preheat oven to 350° F.
blind bake the tarts until golden (10-20 mins).
remove from oven and cool before removing from the tart rings.
using an offset spatula, fill and level the tarts with raspberry curd.
decorate the top of the tart with the ruby chocolate mousse, or serve it on the side.