Ingredients:

  • 200g high-quality shortbread cookies, pulverized into fine crumbs
  • 45g unsalted butter, melted
  • 1g flaky sea salt
  • 150g bittersweet chocolate (60-70% cocoa), finely chopped
  • 120ml heavy cream (36% fat)
  • 15ml light corn syrup
  • 6 large fresh raspberries
  • 3g freeze-dried raspberry dust
  • 1 piece edible gold leaf

Instructions:

  1. Combine pulverized shortbread crumbs, melted butter, and sea salt in a bowl. Mix until the texture resembles wet sand.
  2. Press the mixture firmly into 6 individual heart-shaped tart pans. Use a flat-bottomed glass to compress the crust tightly. Place in the freezer for 10 minutes to flash-set.
  3. Place finely chopped bittersweet chocolate in a heat-proof glass bowl.
  4. In a small saucepan, heat the heavy cream until it reaches a simmer (do not boil). Immediately pour the hot cream over the chocolate and let it sit undisturbed for 3 minutes.
  5. Whisk the chocolate and cream from the center outward until a glossy, mahogany emulsion forms. Stir in the corn syrup to enhance the professional sheen.
  6. Remove crusts from the freezer. Place one fresh raspberry in the center of each tart shell. Pour the ganache over the raspberry, filling the shell to the brim.
  7. Chill for at least 15 minutes until set. Dust with freeze-dried raspberry powder and garnish with gold leaf before serving.