Raspberry Frangipane Tart

Sift together dry ingredients; flour, icing sugar, almond, salt

Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency

Add egg into the mixture and mix with your hands just until the dough comes together

Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth

If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two silicone baking mats.

Place the dough into the freezer for 15 min in between the two silicone baking mats. Do not remove the mat at this point

Prepare your oven rack with the perforated "air" baking mat and perforated tart ring ( 9inch/ 23 cm) on top

Take the dough sheet out of the freezer, remove the top of the silicone mat, and using the perforated tart ring ( 9inch/ 23 cm) itself cut the bottom of your tart crust and move it back to the freezer for 30 min. Trim the leftover dough

In the meantime make a sausage shape out of the trimmed leftover dough and roll it into a 2mm thickness - this will be the side of the tart.

Once the bottom of the tart is completely frozen, carefully remove it from the silicone baking mat to the perforated "air" baking mat and place it into your perforated tart ring ( 9inch/ 23 cm)

Place the side of the tart on top of the bottom (2 stripes). Carefully press them together and press to the side of your tart ring

Now place the perforated tart ring ( 9inch/ 23 cm) with the pastry dough in it into the freezer for 1 hour then trim the top once frozen

Pre-heat oven to 160C / 320F. After 1 hour take the pastry out and trim the top with a sharp knife.

Pre-Bake for 15 min

Cream room temperature butter and sugar until fluffy then mix in 1 egg, vanilla bean paste and finally fold in flour, almond and salt mixture

Pop almond cream into the fridge for a few minutes then fill a piping bag with it

After baking the tart ring for 15 minutes, remove them from the oven and pipe almond cream onto the tart shell and place the raspberries all around

Bake for further 20 minutes then remove tart ring and bake for another 10 minutes until side golden brown

Soak gelatin sheet into cold water

Semi melt white chocolate in the microwave and make the raspberry puree using either frozen or fresh raspberry then run it through a sieve to get rid of seeds

Heat raspberry puree until simmering, mix in gelatinous sheet and pour it over semi melted white chocolate. Mix until combined

Whip very cold heavy cream until soft peaks. Fold whipped cream into raspberry & white chocolate cream carefully making sure you do not deflate the mixture.

Pipe mousse into Silikomart 15 semi sphere mold

Place the mould into the freezer for minimum 6 hours for the mousse to get completely frozen

Once mousse frozen, apply velvet spray on top, use immediately while frozen

Place all ingredients into a bowl and slowly start to whip then gradually increase speed. Stop as soon as the mixture reaches pipeable consistency, do not over beat

Place room temp tartlet onto a serving tray and arrange 9 raspberry mousse on top of the tartlet (mousse must be frozen)

Start piping whipped ganache around the raspberry mousse semi spheres then every now and then place a raspberry onto the tart that are first carefully dipped into icing sugar Continue with piping + raspberries until the entire top part of the tart is covered

Decorate with rose petals and a few greens leaves

Store in fridge