for 2 tarts 19 cm in diameter « tarte ring » mold SilikomartChocolate shortbread170 g icing sugar 50 g almond powder260 g soft butter 4 g salt2 sachets of vanilla sugar100 g whole eggs390 g flour 30 g cocoa powderSift the icing sugar, add almond powder, butter, salt and vanilla sugar. Mix until you get a homogeneous texture. Add the eggs on the whole and mix. Sift the flour and cocoa powder on the preparation and mix without too much work. Spread the dough between 2 guitar sheets and then place in the refrigerator for 5 hours. Line the tart rings. Set in the refrigerator for 1 night. Bake in ventilated oven at 165°C for 15 min. Remove from oven, transfer onto a wire rack and set aside for assembly. Chocolate financier biscuit100 g almond powder200 g icing sugar180 g egg whites 67 g flour108 g coating 66% 17 g honey167 g brown butter* 1 g saltIn a mixing bowl, pour almond powder, icing sugar, flour and salt. Add the egg whites. Then stir in the melted chocolate at 35°C. Then add the hot honey (60-70°C). Brown butter must be strained before incorporation at a maximum temperature of 50°C. Pour over a Silpat® rim and bake at 175°C for 15min. Cut 2 discs 16 cm in diameter. Set aside for assembly.*Melt the butter until obtain a « hazelnut » color. Chocolate crème brûlée170 g whole milk170 g cream 1.5 u vanilla bean 30 g cocoa powder 30 g pure cocoa paste150 g egg yolks 75 g caster sugarIn a saucepan, boil the milk and cream and brew the splited and scraped vanilla pod. Remove the vanilla pod. Warm up the infusion again and add cocoa powder and the pure cocoa paste. Beat the egg yolks with the sugar. Pour the mixture over the egg yolks mixture and mix it using the Bamix ®. Pour the chocolate crème brûlée into the previsouly cooked tart shells and bake again in a ventilated oven at 100°C for about 20 minutes. Set aside for assembly. Caramel raspberry160 g raspberry purée160 g caster sugar120 g butterIn a saucepan, heat the raspberry purée. In another saucepan, make a dry caramel with sugar. Deglaze* 3 times with the raspberry purée. Finally add the diced butter and bake it at 105°C, then mix. Set aside for assembly.Deglaze*: to lower the cooking temperature of sugar syrup or jam by stirring in lukewarm liquid gradually, until it is the correct consistency. Raspberry chocolate ganache250 g raspberry purée 49 g invert sugar274 g black chocolate coating 66% 75 g soft butterBoil the raspberry purée and the inverted sugar. Melt the chocolate. Gradually pour the boiled purée over the melted chocolate. When the mixture reaches 35°C, add the butter in small pieces. Mix in the Bamix ®. Bag and set aside for assembly. Italian meringue macaroon150 g icing sugar150 g almond powder 55 g egg whites#1 55 g egg whites#2150 g caster sugar 50 g waterq.s. red water-soluble food coloringIn an electric mixer fitted with the paddle, make an almond paste : mix the almond powder, sugar, and the first part of the egg whites. Make an Italian meringue with the granulated sugar and water boiled at 118°C,pour over the second part of the egg whites. Add the coloring. Whip the meringue for a few minutes. When lukewarm, gradually pour it over the almond paste. Beat it all until smooth and pipe out small macaroons of 2cm in diameter on a Silpat® baking sheet at even spaces. Bake on doubled sheet pans in a convection oven at 160°C for about 10 to 12 min. Once out of the oven, place the Silpat® sheets on a cooling rack.※Do not knock back too much of the mass. Depending on the oven, it might be necessary to turn the trays half way through the baking process. Assembly and finishingOn the bottom of tart shells, place the chocolate biscuits. Then spread the raspberry caramel till full height and then smooth. Place a disc of chocolate decorations. Pipe the macaroons with the raspberry chocolate ganache. Arrange the macaroons all around the pie. Decorate with fresh raspberries and gold leaf.