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Before starting this White Chocolate, Praliné and Red Berry Tartlets recipe, make sure you have organised all the necessary ingredients. Make the hazelnut rich shortcrust pastry with the ingredients listed above.
Using a rolling pin, roll out the pastry to a thickness of 3mm.
Line the pastry into stainless steel square rings (7.5x7.5cm).
Blind bake at 150°C (gas 2) for 15 minutes.
For the almond and praliné cream: Organise all the necessary ingredients.
In a mixing bowl, pour the castor sugar over the butter.
Combine with a spatula.
Add the almond powder...
... then the eggs and praliné.
... and combine again.
...et mélanger une dernière fois.
When the pastry shells are cooked (the pastry should not brown)...
... remove from oven.
Scoop the almond/praliné cream into a piping bag.
Pipe the cream at the bottom of the pastry shell. The layer should be about 0.5cm high.
Return to the oven at 180°C (gas 4) for 10 minutes.
... remove the tartlets from the oven and let cool.
For the red berries purée: Organise all the necessary ingredients.
Cut the fruits into small pieces.
Place in a frying pan...
... and add the sugar syrup 30° baumé.
Cook over low heat...
... until it has the consistency of a compote. Set aside.
For the white chocolate mousse: Organise all the necessary ingredients.
Cut the vanilla pod in half and place in the whipping cream, which has been heated. Infuse for 24 hours.
The following day, heat the preparation to 80°C (the use of a digital thermometer is recommended)...
... and pour over the white chocolate pistoles. Add the Mycryo® cocoa butter...
... and combine with a spatula.
Reduce the temperature down to 25°C...
... and gently incorporate the whipped cream.
Start by adding 1/3 of the whipped cream, mixing with a whisk...
... and incorporate the rest...
... combining gently with a spatula. Reserve in the fridge.
Remove the tart rings.
Spread some red berries purée on the praline preparation.
Scoop the white chocolate mousse into a piping bag fitted with a plain nozzle...
... and pipe on top of the purée, making small drop shapes with pointed ends.
Reserve in the fridge.
Garnish the surface of each tartlet with a few red berries, one white/pink chocolate straw (cut in half) and some grated chocolate.