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[Homemade] Raspberry tonka tart. Raspberry-tonka cremeux, ruby chocolate tonka feuilletine, raspberry jelly, vanilla bean whipped ganache.

[Homemade] Raspberry tonka tart. Raspberry-tonka cremeux, ruby chocolate tonka feuilletine, raspberry jelly, vanilla bean whipped ganache.

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[Homemade] Raspberry tonka tart. Raspberry-tonka cremeux, ruby chocolate tonka feuilletine, raspberry jelly, vanilla bean whipped ganache.

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  1. The raspberry reduction circle idea looked better in my head…I wish it had at least come out cleaner. I can get the recipe up, if y’all would like.

    But boy. Tonka makes raspberries taste so **full**! It really heightens and rounds out their flavor.


    **Pate Sablee**

    115g softened, salted butter

    200g pastry flour

    40g powdered sugar

    20g egg yolk

    5g vanilla extract

    2g salt

    Beat butter, salt, and sugar for a few minutes until pale in color. Add yolk and vanilla, beat until combined. Add flour, mix until just incorporated. Roll to 2-3mm and freeze completely. Grease tart rings. Form tart shells, refrigerate for 30 minutes. Poke holes in the bottom of the shells, and bake at 350F/175C for 15 minutes. Remove tart rings and let the tarts cool for a few minutes, then brush them with an egg wash (I used 1 whole egg, maybe 10g cream) and continue to bake until desired color is achieved. Probably another 10 minutes.

    **Raspberry-Vanilla Jelly**

    200g raspberry puree

    50g sugar*

    11g powdered gelatin, bloomed in 70g water

    10g vanilla bean paste

    Bring the puree, sugar, and vanilla to a simmer. Stir in the bloomed gelatin until melted and fully incorporated. Pour into dome silicone molds and freeze completely.

    *The raspberries I used weren’t the ripest, so I had to increase the sugar a bit to compensate. I’d suggest starting with ~35g and increasing to taste.

    **Raspberry-Tonka Cremeux**

    145g raspberry puree

    55g whole milk

    150g heavy cream

    50g sugar

    55g egg yolk

    1 tonka bean

    100g white chocolate

    3g gelatin, bloomed in 20g water

    Combine puree, milk, cream, sugar, and yolks in a saucepan. Grate in the tonka bean, then gently heat the contents while stirring constantly, until the mixture thickens, ~170F. Remove from the heat and add in the gelatin and white chocolate. Allow the gelatin and white chocolate to melt for ~30 seconds, then stir to combine. Chill completely, and smooth out with a whisk before use.

    **Vanilla Ganache Montee**

    300g heavy cream, divided

    1 vanilla bean, ~8cm

    5g vanilla bean paste (optional)

    10g bourbon/dark rum

    3g gelatin, bloomed in 15g water

    50g white chocolate

    80g mascarpone

    Scrape the vanilla bean of its seeds and place both seeds and pod in a saucepan with the rum, vanilla paste, and 150g of the cream. Bring to a simmer, and allow the flavor to infuse for 20-30 minutes. Remove the pod and bring the cream to a boil, then pour over the white chocolate. Add the gelatin, and allow the gelatin and white chocolate to melt for ~30 seconds. Use an immersion blender to combine, then add 150g cold cream, and combine again. Chill overnight. For use, whip to barely soft peaks, then add the mascarpone and whip to “firm” soft peaks (right before firm – but not stiff – peaks).

    **Raspberry Reduction**

    100g raspberry puree

    35g sugar

    Combine puree and sugar in a saucepan. Bring to a boil, then simmer for ~5 minutes until significantly thickened. When cooled, the mixture should be fluid but not runny. It was sorta runny here, so don’t do that.

    **Tonka Bean Praline** (Makes a ton more than needed, this is more of a “make for random purposes” component.)

    400g slivered almonds

    9 tonka beans

    300g caramelized sugar, powdered

    3g salt

    Roast almonds and 8 of the tonka beans at 325F for ~10-12 minutes, until the almonds have browned slightly and have taken on a nutty aroma. The tonka beans should have a more intense aroma as well.

    Grind the almonds, roasted tonka, the raw tonka bean, the caramelized sugar, and the salt until smooth. Bonus flex points if you use a melanger. Reserve until needed.

    **Ruby Tonka Feuilletine**

    30g ruby chocolate, melted

    50g cornflakes, crushed

    50g tonka praline

    Combine the tonka praline and melted ruby chocolate. Stir in the cornflakes, then roll the mixture between two sheets of parchment paper to 3mm. Freeze completely.


    Punch out discs of feuilletine of appropriate size to fit the tart rings and place one in the center of each tart. Fill to the brim with the cremeux. Place a frozen dome of jelly in the center. Using a petal tip, pipe two concentric circles of whipped ganache around the dome (this creates a groove in between the circles). Fill the groove with the raspberry reduction. Garnish with lime zest.

    Allow the jelly to thaw completely before consuming.

  2. Isn’t tonka illegal in the U.S.? it’s a stupid reason, but i’m just wondering why we keep seeing recipes involving tonka. Much less such complicated, time-consuming recipes. I can only guess you work in the food service industry.


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