Almond tartlets with raspberry and white chocolate
Description
Place the raspberries to thaw. Mix the flour and almond flour. Add egg yolks, butter, and salt, mix and knead the dough. Do not overwork the dough, otherwise it will lose its crumbly texture. If the dough seems too dry, add a couple of tablespoons of cold water. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. Once the dough is ready, divide it into 8 portions and roll each into thin sheets. Line the tart molds with the dough, carefully pressing it against the sides. If your molds have fluted edges, slightly thicken the dough along the edges to prevent it from thinning out during baking. Preheat the oven to 180°C (356°F). Prick the bottom of the dough with a fork. Bake for about 20 minutes, until firm and golden. Now prepare the filling. Break the chocolate into pieces. Heat the cream to boiling, add the chocolate and butter, and stir vigorously until all lumps dissolve. Mash the thawed raspberries into a puree, then strain through a sieve and add gelatin. The raspberry mixture should be thick but still run off the spoon. When the tartlets are ready, fill each halfway with raspberry puree, then pour over the chocolate mixture. Refrigerate the tartlets for 1–2 hours, until the chocolate sets. Serve cooled or slightly warm.