Tarts with white chocolate mousse and raspberries

Put the flour, caster sugar, vanilla sugar and salt in a bowl. Cut the butter into cubes and add.

Cut the butter with 2 knives through the flour mixture to create a crumbly dough.

Knead with cold hands quickly into a dough ball. Wrap the ball in cling film and let it sit in the refrigerator for 30 minutes.

Meanwhile, grease the quiche molds with butter. Dust the molds with some flour.

Cut out 6 rounds from a piece of baking paper that are larger than the diameter of the molds.

Preheat the oven to 180 ° C.

Divide the dough into 6 equal pieces. Turn bread rolls and push each ball out into a mold evenly.

Cover the dough with parchment paper and spread the baking tin over it.

Bake the tarts for about 15 minutes in the middle of the oven.

Remove the baking tin and baking paper and bake for another 5 minutes until golden brown. Allow to cool completely in about 1 hour.

In the meantime, soak the gelatine in cold water for 5 minutes. Heat the cream with the vanilla flavor in a saucepan.

Cut the chocolate coarsely and put it in the pan with the whipped cream. Melt on low heat.

Squeeze the gelatine and dissolve in the chocolate cream mixture. Allow to cool to room temperature. Split the egg. The egg yolk is not used.

Beat the egg white stiffly with a mixer. Add the icing sugar and beat until the egg white forms shiny peaks.

Mix the chocolate mixture, egg whites and the crème fraiche carefully with a spatula.

Carefully remove the cake bottoms from the molds. Fill each bottom to the brim with chocolate mousse. Leave to set in the fridge for 2 hours.

Divide the raspberries over the tarts and serve.