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Raspberry almond tart
Raspberry mousse
Raspberry puree 65g
Sugar 15g
1 Gelatin sheet 2g
Heavy cream 65g
Glaze
Water 25g
Sugar 75g
Glucose syrup 75g (You can use also corn syrup but glucose syrup will be better with the consistency)
Heavy cream 35% 50g
3 Gelatin sheets 6g
White chocolate 75g
Food colouring red 4~5 drops
*You can watch a tutorial over here: https://youtu.be/GNDQC8T74yQ
Tart dough
Powdered 50g
Unsalted butter 100g (Room temperature)
Egg 20g
Vanilla extract 3g
Salt 1g
All-purpose flour 150g
Almond filling
Unsalted butter 55g (Room temperature)
Sugar 50g
1 Egg 50g
Almond powder 50g
Cake flour 20g
Vanilla extract 4g
*Bake at 350F for about 15 minutes. Baking time can be different depends on your oven and the size of your cookie. I used a convection oven, Unox.