Rhubarb and Raspberry Mousse Tartlets
End your meal on a sweet note with these treats that require lots of steps, precise tools and meticulous work; this will all be rewarded upon first bite. You can make the sablé cookies, the rhubarb-raspberry purée as well as the mousse in advance. The latter transforms into pretty rings thanks to the use of […]
Ingredients
- 1 cup (130 g) fresh or frozen rhubarb, cubed
- ¼ cup (35 g) fresh or frozen raspberries
- 3 tbsp sugar
- 3 tbsp (45 ml) water
- 2 tsp (10 ml) lemon juice
- ½ tsp (2.5 ml) gelatin
- 1 tbsp (15 ml) cold water
- ⅓ cup (75 ml) rhubarb and raspberry purée
- ⅔ cup (150 ml) 35% whipping cream
- 2 tbsp (30 ml) sugar
- ½ cup (75 g) unbleached all-purpose flour
- ¼ cup (35 g) ground almonds
- ¼ tsp salt
- ⅓ cup (75 g) unsalted butter, softened
- ¼ cup (55 g) sugar
- 1 egg yolk
- 1 ¼ cups (170 g) fresh raspberries, halved
- Edible flowers (optional)
Instructions
- In a pot, bring all of the ingredients to a boil. Simmer until the fruits have broken down. In a personal blender, purée the mixture until smooth. Set aside. The purée will keep for 1 week in an airtight container in the refrigerator. Let sit out at room temperature before using for the mousse.
End your meal on a sweet note with these treats that require lots of steps, precise tools and meticulous work; this will all be rewarded upon first bite. You can make the sablé cookies, the rhubarb-raspberry purée as well as the mousse in advance. The latter transforms into pretty rings thanks to the use of silicone moulds. All that’s left is to assemble each element. You no longer need to run to that fancy bakery down the street.