White chocolate tarts with raspberries

Dust the work surface with flour and roll out the dough into a thin piece. Cut out circles of 8 cm. Covered cavities of the shape with a ground.

Preheat the oven to 200 ° C. Place a piece of parchment paper on the dough in each hole and lay so many legumes on it that the soil is almost completely covered with it. Put the shape on the grid slightly above the center in the oven and bake the cakes for 20 minutes. Remove the legumes and baking paper and bake the cakes for another 8 minutes. Allow the tarts to cool in the mold.

Fill a container with cold water and ice cubes. Heat the whipped cream. Remove the pan from the heat and let the pieces of chocolate melt in the cream while stirring. Put the pan in the bowl with ice water and keep stirring until the mixture becomes ointment-like. Beat the mixture with the hand mixer to the lowest setting until you can draw a gully in the cream.

Divide three quarters of the raspberries over the dough trays. Spoon the chocolate mousse on it. Let everything stiffen for about 30 minutes. Garnish the tarts with the trailed raspberries.