World Chocolate Day - Recipes by Norwegian Cruise Line - Chocolate Raspberry Tart

Ingredients
Jelly Red Currant - 145g
Raspberry Whole Frozen - 145g
Pistachio (fine chopped) - 58g
Chocolate Ganache - Sub Recipe
Chocolate Shiny Glaze - Sub Recipe
Raspberry Coulis- Sub Recipe
Pistachio Caramelized- Sub Recipe

Procedure
1. Brush tartlet with melted cocoa butter and let it set for about 10 minutes.
2. Combine the melted currant jelly and the raspberry preserves and spoon each tart shell and spread evenly.
3. Layer with chocolate ganache to almost full and make sure there is some room for the shiny glaze, and let it set for 3 hours.
4. Fill up the chocolate shiny glaze and bring back in the cooler for another 1 hour before use.
5. Rub fine chopped toasted pistachio nut on the top rim around the chocolate tart and cut in half. Set aside for platting.

Chocolate Ganache - Sub Recipe
Milk fresh homogenized - 348g
Sugar granulated bag - 130g
Chocolate covertures dark - 725g
Cream heavy whipping 35% - 551g
Egg fresh large grade A - 203g

1. In a heavy saucepan, boil milk, heavy cream and half of the sugar.
2. Whisk the remaining half sugar to the egg yolks, temper 1/3 of the hot milk and heavy cream, and combine egg yolk mix to the hot milk and heavy cream mix and continue whisking.
3. Add hot cream mixture to the dark chocolate and leave for 1 minute and whisk it well to emulsify and set aside to cool.

Chocolate Shiny Glaze - Sub Recipe
Gelatin, plain - 30g
Sugar granulated bag - 522g
Cocolate covertures dark - 72g
Water - 275g
Chocolate dark powder cocoa - 160g
cream heavy whipping- 160g

1. Bloom and melt the gelatin.
2. Bring the water, sugar, cocoa powder and cream to just below a boil.
3. Pour over the gelatin and the chopped chocolate and let stand for one minute.
4. Stir to melt and combine.
5. Strain it and let cool down for a bit.
6. Can be used right away.

Raspberry Coulis- Sub Recipe
Sugar granulated bag - 116g
Raspberry Whole Frozen - 232g
Lemon, fresh - 10g

1. Put all ingredients into a saucepan and bring to a simmer, stirring until the sugar has dissolve for 10 minutes. 2. Blend the coulis and put into a chinois and cool rapidly.
3. Add sugar and/or lemon juice to taste, if necessary.

Pistachio Caramelized- Sub Recipe
Sugar granulated bag - 145g
Corn Syrup - 30g
Pistachio (fine chopped) - 58g

1. In a heavy sauce pan, place the sugar and corn syrup and caramel to a golden brown.
2. Shock the pan in an ice water to stop cooking.
3. Add the pistachio nuts and stir.
4. Spoon the caramelized pistachio in portions on the silpat and let it cool down enough to hold and pull to make thin, caramel sugar. See photo.