Recipe for 9 tarts of 18 cm diameter

Delecata Hazelnut sponge roll Raspberry crémeux


Short crust dough

1000 g Debic Croissant Butter

12 g baking soda

825 g icing sugar

425 g eggs

210 g almond powder

210 g sugar

2100 g flour

Hazelnut sponge roll

540 g egg white

200 g sugar

250 g grounded hazelnuts

250 g icing sugar

145 g flour

Artigiano cream

500 g Artigiano paste

500 g Debic Stand & Overrun (1)

10 g powdered gelatin

600 g Debic Stand & Overrun (2)

Crispy bottom

140 g Debic Crème Butter

510 g feuilletine

105 g crispy dried raspberries

1050 g white chocolate

Raspberry crémeux

600 g raspberry puree

180 g egg yolk

180 g sugar

10 g powdered gelatin

60 g water

240 g Debic Crème Butter

Chocolate-caramel mousse

750 g milk

750 g dark chocolate 70%

225 g caramel chocolate

15 g powdered gelatin

75 g water

1500 g Debic Stand & Overrun


Short crust dough

Use all ingredients at ambient temperature.

Mix them one by one in low gear with the paddle.

Store in the refrigerator for 1 night.

Roll out the dough at 2.5 mm and line tart molds.

Bake at 170°C during 12 minutes.

Hazelnut sponge roll

Whip the egg white with the sugar.

Mix the dry ingredients together and fold in the meringue.

Spread on a baking tray and bake at 175° during 10-12 minutes.

Artigiano cream

Hydrate the gelatin with the water.

Heat the cream (1) and mix with the Artigiano.

Add the melted gelatin mass and fold in the semi whipped cream (2).

Portion in Silpat and freeze.

Crispy bottom

Melt the butter with the white chocolate and combine with the feuilletine and the raspberries.

Spread in the baked tart circles.

Raspberry crémeux

Hydrate the gelatin with the water.

Bring the puree to a boil and bind , at 85° C, with the egg yolk firmly whisked with the sugar.

Add the gelatin mass and emulsify with the butter at approx. 40°C.

Portion in Silpat and freeze.

Chocolate-caramel mousse

Hydrate the gelatin with the water.

Prepare a ganache with the hot milk and both chocolates.

Mix in the melted gelatin mass.

Fold in the semi whipped cream at 35-40°C .


Fill the circles with ½ of the chocolate mousse.

Place in the frozen raspberry crémeux, the artigiano cream and a layer of hazelnut sponge.

Fill with the rest of the chocolate mousse.


Finishing touch

Demold and finish with a red colored mirror glaze and decorate with chocolate swirls , macaroons red fruit.

Place in a baked short bread shell.