50 g sugar
1 tsp lemon peel
100 g butter
200 g flour
1 tsp baking powder
1 tsp Taylor & Colledge Vanilla-Paste
250 g raspberries
2 gelatin sheets
1 tbsp lemon juice
2 gelatin sheets
30 g sugar
125 ml milk
1 tbsp Taylor & Colledge Vanilla-Paste
2 egg yolks
125 ml whipping cream
2 egg whites
300 g raspberries
40 g salted pistachios, chopped
Step 1: Add all ingredients for the crust to a food processor and mix until combined. Chill for at least 30 minutes.
Step 2: Slightly grease 6 mini tart pans with butter.
Step 3: On a clean, floured surface roll the dough to approximately 3 mm thick. Cut out 6 rounds, slightly larger than your tart pans. Press the dough into the tart pans and prick the bases of the with a fork. Chill for at least another hour.
Step 4: Preheat oven to 350°F (180°C).
Step 5: Line each tart shell with baking paper and fill with baking weights. Bake the tart shells for 15 minutes until golden brown. Cool completely, then carefully remove from the pans.
Step 6: To make the raspberry layer, soak 2 gelatin sheets in a bowl with cold water for 10 minutes. Blend the raspberries in a mixer and strain through a sieve.
Step 7: In a small saucepan combine lemon juice and 3 tbsp of raspberry sauce and bring to a simmer over medium heat. Remove from the heat.
Step 8: Squeeze the water out of the gelatin sheets, add to the pan and stir until the gelatin has dissolved. Add mixture to the raspberry puree and whisk thoroughly. Fill the tart shells with 2-3 tbsp of raspberry puree and chill.
Step 9: To make the vanilla mousse, soak 2 gelatin sheets in a bowl with cold water for 10 minutes.
Step 10: Combine milk, sugar and vanilla paste in a small saucepan. Heat until the sugar has dissolved. Set aside.
Step 11: In a medium heat-proof bowl beat the egg yolks and place the bowl over a warm water bath. Slowly add the warm vanilla-milk. Stir constantly, 5-8 minutes, until mixture slightly thickens.
Step 12: Squeeze the water out of the gelatin sheets, add to the vanilla-mixture and stir until the gelatin has dissolved. Place the bowl over an ice-cold water bath and whisk until the cream has cooled.
Step 13: In two separate bowls, whisk the whipping cream and the egg whites until stiff. Carefully fold the whipped cream and egg whites in the vanilla cream.
Step 14: Fill the tart shells with 3 tbsp vanilla mousse on top of the raspberry layer and chill for 1-2 hours. Before serving, top with fresh raspberries and chopped pistachios.
- Prep Time: 40 min.
- Resting Time: 180 min.
- Cook Time: 15 min.