Ingredients
Raspberry Ganache
300 g / 10.5 oz  Accra 60%
300 g / 10.5 oz  Cream
30 g / 1.06 oz  Raspberry Compound
30 ml   Triple Sec liqueur
60 g / 2.12 oz  Butter

Chocolate Sugar Dough
200 g / 7 oz  Butter, unsalted
130 g / 4.6 oz  Powdered sugar
40 g / 1.41 oz  Almond flour
220 g / 7.8 oz  Flour
30 g / 1.06 oz  Cocoa powder
2 ea   Eggs

Forest Berry Gel
50 g / 1.76 oz  Apricot Gel Firm
50 g / 1.76 oz  Forest berry preserves

Other Ingredients
50 g / 1.76 oz  Accra 60%
20 g / .71 oz  Snow sugar
400 g / 14 oz  Raspberry decorations
200 g / 7 oz  Edelweiss Rondo 36% 
Transfer Sheet, as desired

Preparation
Raspberry Ganache
Boil the cream with Raspberry Compound. Slowly add the hot cream into the chopped Accra 60%, keep stirring with a spatula until smooth. Add in softened butter cubes when the ganache reaches 104°F/40°C. Keep stirring until the butter melts and is fully blended into the ganache. Finally add in the Triple Sec.

Chocolate Sugar Dough
Mix butter and icing sugar until soft. Gradually add in egg and mix well. Fold in flour, Almond Flour and Cocoa Powder. Keep refrigerated. Roll out sugar dough to 4mm thick and line in two 20cm tart rings. Cover the tart with aluminum baking beans and bake at 392°F/200°C for 20 minutes. Remove from oven and let cool.

Forest Berry Gel
Warm Apricot Gel Firm and mix in forest berry preserves. Mix well.

Setting
Brush inner part of the tart with a thin layer of Accra 60%. Pour in the raspberry ganache. Leave the tart at 64°F/18°C and allow the ganache to set. Arrange raspberries on top of the ganache and glaze with the forest berry gel. Dust with Snow Sugar.

Decoration
Decorate with patterened chocolate curls in the center of tart.

Specialty Ingredients
#41106 Bakbel Raspberry Compound
#41043 Bakbel Apricot Gel Firm
#31102 Felchlin-Swiss Accra 60%
#31301 Felchlin-Swiss Cocoa Powder
#31125 Felchlin-Swiss Edelweiss Rondo 36%
#90350 Almond Flour
#90436 Snow Sugar
#70445 Transfer Sheet 10 X 13