Almond and pistachio tartlets

Ingredients Crunch base:

50 g butter
15 g brown sugar
45 g almond semolina
45 g candied pistachios (chopped)
50 g flour

Raspberry and lavender jelly ingredients:

160 g raspberry puree
10 g sugar
3g lavender
1.5 sheets of gelatine

Ingredients pistachio mousse:

50 g egg yolk
50 g egg white
50 g sugar
60 g pistachio paste
2sheets gelatine
200 g cream (whipped)

Ingredients Almond cream:

600 g almond milk
120 g chopped almonds (roasted)
70 g sugar
45 g cream powder
60 g egg yolk
3sheets of gelatine
180 g cream (whipped)

Decoration ingredients:

100 g white chocolate
20 g dried raspberry pieces

Preparation of the crunch base:

1. Knead all the ingredients together until crumbles form.
2. Pour the crumble into the tin and press down.
3. Bake at 180°C for 10 minutes.

Preparation of the raspberry and lavender jelly:

1. Bring the puree and sugar to the boil.
2. Add the lavender to the puree and leave to infuse for 20 minutes.
3. Pass the raspberry and lavender puree through a fine sieve and refine the puree with lemon.
4. Dissolve the soaked gelatine and mix with the sieved puree.

Preparation of pistachio mousse:

1. Whisk the egg white, egg yolk and sugar over a bain-marie until rosy.
2. Add the soaked gelatine to the mixture and stir.
3. Now fold the whipped cream into the mixture.
4. Fill the silicone mold for the core of the tartlet halfway with the pistachio mousse and freeze.
5. Once the mousse is firm, fill with the raspberry and lavender jelly and freeze again.
6. Chill the remaining pistachio mousse for decoration. Once the core is completely frozen, cut it in half vertically and put it back together upside down (checkerboard pattern) and place it back in the freezer.

Preparation of the almond cream:

1. Bring ¾ of the almond milk, the roasted almonds, sugar and vanilla to the boil.
2. Mix ¼ of the almond milk with the sugar and cream powder and stir into the boiling almond milk.
3. Bring to the boil, stirring constantly.
4. Remove the mixture from the heat and add the egg yolk, stirring constantly, and mix well.
5. Spread the almond mixture on a baking tray and leave to cool.
6. When the mixture is cold, soak the gelatine in cold water, then dissolve and add to the mixture.
7. Fold in the whipped cream.
8. Pour the mousse into the tartlet tin, press the center into the middle and place in the blast freezer for 1 hour.

Preparation of decoration:

1. Temper the white chocolate.
2. Cut the cake border foil to 20 cm x 6 cm.
3. Smooth the chocolate onto the foil using the angled palette knife.
4. Remove with the pastry comb.
5. Sprinkle over the dried raspberries.
6. Allow to set briefly and then twist into a spiral.
7. Leave to set in a semicircular mold.

Assemble the tartlets:

1. Spray the frozen tartlets completely with the white Velvet spray.
2. Place the tartlets on the crunch base and decorate the tartlets with the remaining pistachio mousse.
3. Carefully place the raspberry chocolate spirals on the tartlet and place the raspberry at the end of the spiral.
4. Sprinkle pistachio grits next to the raspberry