Tartelette raspberry

Mix the butter, powdered sugar, almond powder and salt until smooth.

Add the eggs, then the flour and starch. Combine everything into a smooth dough.

Let it rest it the fridge overnight. Roll out to 3 mm thickness.

Form tartelettes (80 mm) and bake until lightly golden at 160°C. Fill with almond cream and continue baking until tartelettes are nicely golden brown.

Mix the butter and sugar until smooth. Then add the almond powder and lemon zeste.

Gradually incorporate the eggs and finally add the flour. Mix until a smooth almond cream forms, then fill the tartelettes.

Heat the cream 35% (320g) to approximately 60°C. Pour it over the white chocolate, then add the gelatin mass and pistachio paste.

Mix until a smooth ganache forms, then add the remaining cream 35% (680g). Combine well and refrigerate for at least 4 hours. Whip with a stand mixer until a smooth, pipeable ganache monté is obtained.

Place the raspberry disc in the center of the tartelette. Finish with a swirl of ganache monté and decorate with pistachio nuts, cress and gold leaf.