Antonio Bachour: Chocolate Raspberry Tarts (Metric)

Chocolate Pastry Dough

• 140 g icing sugar
• 50 g almond flour
• ⅛ tsp salt
• 340 g all purpose white flour plus extra to dust
• 20 g cocoa powder, unsweetened, Dutch-processed
• 170 g butter, unsalted diced, chilled
• 2 eggs, large

Milk Chocolate Ganache

• 270 g Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)
  oder 270 g milk chocolate discs, Jivara milk chocolate 40% (see Tip)
• 185 g heavy whipping cream, 30-40% fat
• 15 g glucose syrup (see Tip)

Assembly

• 450 g fresh raspberries