Raspberry Matcha Tartlets

Raspberry-vanilla inlay (must be prepared the day before; use a silicone mini muffin mould): Layer 1: Soak the gelatin in ice-cold water. Heat one third of the raspberry puree with the sugar in a small pot and dissolve the soaked gelatin in it. Remove from heat and gradually stir in the remaining raspberry puree and rose water. Spread the fruit mass about 1 cm high in six wells of the silicone mould and freeze for 1-2 hours. Layer 2: Soak the gelatin in ice-cold water. Boil the cream with vanilla in a small pot. Whisk the yolk with the sugar until foamy. Add the hot cream to the yolk with constant stirring. Put everything back in the pot and, stirring, heat gently to 85°C (no more!). The vanilla cream thickens slightly. Immediately remove from the heat and dissolve the gelatin in it. Pour the cream over the chopped white chocolate and stir until smooth. Let cool slightly and spread over the six wells filled with frozen raspberry puree. Cover the mould and freeze again, preferably overnight.

Almond biscuit (M. Ludwig) with matcha: Preheat the oven to 180°C. Line a flat baking sheet with a silicone mat. Melt the butter. Beat the ground almonds, powdered sugar, egg and yolks until light and foamy. Whip the egg whites with the sugar. Pull one third of the whites under the yolk mass. Then add the remaining egg whites, sift in the flour and fold in carefully. In between, stir one tablespoon of batter with the liquid butter and also fold in. Spread the batter evenly over the whole silicone mat and bake about 10-12 minutes. Let cool 5-10 minutes, then turn out onto baking paper. Carefully remove the silicone mat. Generously sift matcha over the biscuit side. The biscuit should be fresh but not warm! Lay a sheet of baking paper on top and lightly press the matcha into the biscuit with your hands. Remove the baking paper. Then carefully cut with a sharp knife and a large ruler six strips 4 cm wide and about 20-21 cm long, and cut six circles about 4-5 cm diameter for the tartlet bottoms. Take care not to shake the matcha off the biscuit surface.

Raspberry mousse: Soak the gelatin in ice-cold water. Then prepare an Italian meringue: boil the sugar and water in a pot. Put the egg whites in a grease-free bowl. When the sugar syrup reaches about 115°C, start beating the whites with the mixer. When the syrup reaches 120°C, pour it in a thin stream with constant, fast mixing into the whipped egg whites. Keep mixing until the meringue cools to at least 30°C. Set aside for a moment. Mix the raspberry puree with sugar and lemon juice. Heat one third of the raspberry mixture in a pot and dissolve the gelatin in it. Gradually stir in the rest of the fruit puree. Whip the cream until creamy and fold it under the raspberry mixture, then immediately fold in the meringue. The raspberry mousse is best piped from a large disposable bag, but it works without one too ;-).

Structure: Place the six dessert rings on a flat plate or tray and line them with acetate/torting film or similar. Carefully set the prepared biscuit strips in the rings with the matcha side out. The narrow cut edges should meet as well as possible. Place a sponge circle as a base. Fill with raspberry mousse 1-2 cm thick. Remove the frozen raspberry-vanilla inlay from the silicone mould and press it, vanilla layer up, into the mousse. Then top up the tarts with raspberry mousse to about 1 cm over the edge of the cake. Put the tarts in the fridge until the mousse has set (like overnight).

Finishing: (3-4 tbsp raspberry jam — homemade or bought; fresh raspberries; pearl powder if desired; e.g. verbena leaves) Remove the rings from the tarts before serving and remove the border. Warm the raspberry jam a little to make it easier to work with (microwave). Apply it over the surface of the raspberry mousse and place fresh raspberries on top. Dust with pearl powder and decorate with verbena leaves or garnish as you like.

The tarts keep in a well-sealed container 1-2 days in the fridge.