Fresh raspberry and praline tart with raspberry sorbet and chocolate ganache

Preparation method

1. For the sorbet, place the water, sugar and glucose into a pan and gently heat, stirring occasionally, until the sugar has dissolved. Bring to the simmer, then stir in the raspberry purée and cook for a further 2-3 minutes. Set aside to cool completely.

2. Transfer the raspberry sorbet mixture to the bowl of an ice cream machine and churn according to the manufacturer’s instructions. Scrape the sorbet into a freezer-proof container and place into the freezer to chill until ready to serve.

3. For the jam, place the raspberry purée and sugar into a small saucepan and gently heat through until the sugar has dissolved. Add the pectin, stir well, and simmer for a further 4-5 minutes, or until the mixture has thickened slightly.

4. Remove the jam from the heat and pour into a tray to cool. When cooled, transfer to a food processor and blend until smooth, then spoon into a piping bag and set aside until ready to serve.

5. Preheat the oven to 170/325F/Gas 3.

6. For the sables, melt the butter in a small pan, then set aside. Place the egg yolks and sugar into a bowl of a free-standing mixer and whisk with the whisk attachment until pale and fluffy.

7. Change the attachment to the paddle and slowly pour in the melted butter while mixing. Sieve the flour, baking powder and pinch of salt into the mixture and mix until just combined.

8. Spread the batter onto a silicone baking sheet, then cover with a piece of greaseproof paper and roll out as thinly as possible. Remove the greaseproof paper and bake the sable dough for 10-15 minutes, or until lightly golden-brown. Set aside to cool.

9. Place the blanched hazelnuts on a baking tray and toast them in the oven for about ten minutes, or until golden-brown, then remove from the oven and set aside to cool before crushing.

10. Place the chocolate into a heatproof bowl set over a pan of simmering water (make sure the water doesn't touch the bottom of the bowl) and leave until the chocolate has melted.

    Technique: Melting chocolate

11. When the sable biscuits have cooled, crumble them into a bowl and mix in the melted chocolate. Cover the ends of four chef’s rings with cling film and place onto a tray. Press the chocolate sable mixture into the bottom, then place into the fridge to set.

12. For the confit lemon peel, peel the lemon and cut the peel into strips. Place into a pan of cold water and bring to the boil, then immediately take off the heat and refresh in cold water. Repeat the process three times.

13. Place the water, glucose and sugar in a small pan and gently heat until the sugar has dissolved. Add the lemon peel and simmer for 20 minutes, or until tender. Remove from the heat and allow the peel to cool in the syrup. When ready to serve, remove the peel from the syrup and finely slice.

14. For the ganache, place the chocolate into a heatproof bowl set over a pan of simmering water (make sure the water doesn't touch the bottom of the bowl) and leave until the chocolate has melted. Remove from the heat.

    Technique: Melting chocolate

15. Meanwhile, gently heat the cream in a heavy-based pan until nearly boiling, then remove from the heat. Fold the cream into the chocolate mixture until smooth and well combined, then set aside to cool completely. Spoon the ganache into a piping bag and set aside until ready to serve.

16. For the praline cream, whisk the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. Fold in the praline paste, then spoon the mixture into a piping bag and place into the fridge to chill for ten minutes before serving.

    Technique: Whipping cream by hand

17. To serve, remove the cling film from the base of the chef’s rings holding the sables. Loosen the sables from the rings and place onto serving plates. Sprinkle over the crushed hazelnuts. Pipe the praline cream over the nuts, followed by a layer of raspberry jam. Pipe the chocolate ganache over the top, then garnish with fresh raspberries and the confit lemon pieces. Dust with icing sugar. Place a scoop of raspberry sorbet alongside the tart and garnish with more crushed hazelnuts and a sprig of mint.

1-2 hours preparation time

1 to 2 hours cooking time

Serves 4