1 medium egg
50 g caster sugar
1 tsp lemon zest
100 g unsalted butter
200 g plain flour
1 tsp baking powder
1 tsp Taylor & Colledge Vanilla-Paste
250 g raspberries
2 sheets leaf gelatine
1 tbsp lemon juice
2 sheets leaf gelatin
125 ml whole milk
30 g caster sugar
1 tbsp Taylor & Colledge Vanilla-Paste
2 medium egg yolks
125 ml whipping cream
2 medium egg whites
300 g raspberries
40 g salted pistachios, chopped
Step 1: Add all ingredients for the pastry into a food processor and blitz until combined. Wrap the pastry and chill for at least 30 minutes. Lightly grease 6 mini tart tins with butter.
Step 2: On a clean, floured surface roll out the pastry to approximately 3mm thick. Cut out 6 rounds, slightly larger than your tart tins. Gently press the pastry into the tart tins and prick the bases of the with a fork. Chill for at least another hour.
Step 3: Preheat oven to 180°C/160°C/Gas Mark 4.
Step 4: Line each tart case with baking paper and fill with baking beans or rice. Bake the tart cases for 15 minutes until golden brown. Cool completely, then carefully remove from the tins.
Step 5: To make the raspberry filling, soak 2 sheets of gelatine in a bowl of cold water for 10 minutes. Blend the raspberries in a food processor and strain through a sieve to remove the seeds.
Step 6: In a small saucepan combine lemon juice and 3tbsp of raspberry puree and bring to a simmer over medium heat. Remove from the heat.
Step 7: Squeeze the excess water out of the gelatine, add to the pan and stir until the gelatine has dissolved. Add the geletine mixture to the raspberry puree and whisk thoroughly. Fill the tart shells with 2-3tbsp of raspberry puree and chill.
Step 8: To make the vanilla mousse, soak 2 sheets of gelatine in a bowl of cold water for 10 minutes.
Step 9: Combine the milk, sugar and vanilla paste in a small saucepan. Heat until the sugar has dissolved. Set aside.
Step 10: 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 the mixture slightly thickens.
Step 11: 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 mixture has cooled.
Step 12: In two separate bowls, whisk the whipping cream until soft peaks form and the egg whites until stiff. Carefully fold the whipped cream and egg whites in the vanilla cream.
Step 13: Fill the tart shells with the vanilla mousse on top of the raspberry filling 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.