Raspberry and vanilla tartlet made with
– sweet pastry,
– almond cream,
– pieces of raspberries,
– a vanilla dome,
– white velvet spray,
– fresh raspberries,
– a raspberry compote.
Material used
– Micro-perforated silicone baking mat
– Micro-perforated strip (optional)
– Silikomart ring tart mould Klassik 80mm
– Silikomart mould 15 mini truffles
– White velvet spray
Ingredients
Sweet dough 
70 g soft butter130 g flour45 g icing sugar15 g almond powder1 pinch of salt1 egg yolk
Creamy almonds
✔30g egg
✔30g almond powder
✔30g powdered sugar
✔30g of butter
Vanilla dome
✔40g white chocolate
✔40g liquid cream
✔2g gelatine
✔80g liquid cream 30% MG
Raspberry Compote
✔50g raspberries
✔10g powdered sugar
✔1g NH pectin
Assembly
✔White velvet spray
✔Raspberries and mint leaves
The recipe
Vanilla dome
✔40g white chocolate
✔40g liquid cream
✔2g gelatine
✔80g liquid cream 30% MG
✔Vanilla bean or vanilla powder
In a bowl of cold water, place the gelatin sheet. In a saucepan, heat the 40g of liquid cream with the scraped and split Black Bourbon vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Fill the silikomart mould with 15 mini trufles and place in the freezer for at least 4 hours.
Sweet dough70 g soft butter130 g flour45 g icing sugar15 g almond powder1 pinch of salt1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and place in the fridge for 30 minutes. Line the circles with the dough. Place in the freezer for 10 minutes while you preheat your oven. Place in the oven at 170°C and bake for 10 minutes.
Creamy almonds30g egg30g almond powder30g powdered sugar30g of softened butter
Mix the butter with the icing sugar. Add the almond powder and the egg. Mix together and divide between the tartlet bases. Add raspberry pieces. Bake the tartlets at 170° for about 15 to 20 minutes. Leave to cool.
Raspberry Compote
50g raspberries10g powdered sugar1g pectin NH
In a small bowl, mix the sugar and the pectin NH. In a saucepan, pour 50g of mixed raspberries and heat. As soon as it boils, add the pectin and sugar mixture and cook for 2 minutes without stopping stirring. Fill a piping bag with the compote.
Remove the vanilla domes from the freezer and apply the white velvet spray immediately. Place the dome in the middle of the tartlet. Place fresh raspberries all around.
Garnish the raspberries with the compote. Decorate all around with fresh mint leaves.
I placed a small square of chocolate on the dome, made with a chocolate transfer sheet.
