125g Flour
30g Almond flour
50g Icing Sugar
75g Cold Butter
0.5 Egg Pinch Salt

Combine dry ingredients and butter in a food processor. Add egg and form the dough. Roll the dough between two sheetsofparchmentpaper and refrigerate for 40 minutes. Cut the dough in 6 with tart rings andbake at 175°C for8 minutes.

100g Ivana 30% White Chocolate
50g Butter
2pcs Eggs
100g Sugar
80g Almond Flour
20g Pistachio paste

Melt chocolate and butter over Bain Marie. Beat egg and sugar in another bowl. Combine together, and fold in the almond flour and pistachio paste. Pour batter into small cake rings lined with baking paper. Bake at 175°C for 20-25 minutes.

100g Red Cherry Filling & Topping
Spread the Red Cherry Filling & Topping all over the pistachio cake.

120g Ivana 30% White Chocolate
40g Raspberry Filling & Topping
40g Heavy 35% Cream

Melt the choclate. Bring the Raspberry Filling & Topping and cream to a boil and combine with the chocolate. Pour the ganache over the cherry filling layer

Assemble the tartlet in the following order:

1. Shortcrust
2. Pistachio Cake
3. Cherry Filling
4. Raspberry Ganache
5. Use frozen dried raspberry powder (1:10) and white chocolate in a melanger to make raspberry chocolate. Temper and using acetate strips make rings and squares. Decorate your tartlets.