Chocolate, Praline and Raspberry Tarts

Prepare the raspberry sauce.

Get the juice from the lime.

If you have a Thermomix, put all the ingredients in the bowl for 6 minutes, speed 5 at 80 degrees.

Then go to step 8.

If you don't have a Thermomix, put all the ingredients in a pan.

Cook gently for 12 minutes with a cover on your pan.

Mix your sauce.

Sift the sauce to take away the seeds.

Let it cool down.

Pour in your insert molds. Freeze for at least 3 hours.

Prepare the chocolate mousse.

Whip the egg whites with the sugar until you get a foamy mixture.

Melt gently the chocolate and butter in a double boiler.

Then put the egg yolks in a large bowl. Add 1/4 of the chocolate/butter slightly cooled down. Blend.

Repeat with the second quarter of chocolate/butter. Then with the third.

Gently add 2 tablespoons of whisked egg whites and whip until you have an homogeneous mixture.

Add the last quarter of chocolate/butter.

With a spatula, mix the rest of the whisked white eggs (add 1/3 and mix, then 1/3 and 1/3).

Pour the mixture in your molds up to half. Place a frozen piece of raspberry sauce and cover with more mousse.

Set aside in your freezer for at least 6 hours (a whole night is better).

Prepare the praline paste.

Pour the water and sugar in your cocotte.

Boil.

When the temperature hits 116 degrees (or whan you have 5-6 mm bubbles), add the almonds and hazelnuts.

Cook at medium heat while mixing with a wooden spatula for 20 minutes.

You will coat the dried fruits with sugar. It will get white first (with a sandy texture) then it will caralemize.

When you get a nice auburn color, stop cooking.

Pour your almonds and hazelnuts on a silicon mat or a Teflon large plate. Spread them so that they will cool down properly.

When they have cooled down, place them in your food processor bowl.

Mix 3 times, wait 5 minutes between each time. You will get a dry powder first. Then a more shiny and oily powder. And finally a smooth praline paste.

Prepare the icing.

Place the sheets of gelatine in a bowl with cold water.

Pour the water, sugar, cocoa and cream in a sauce pan. Heat until it boils whilst whisking.

Remove from the heat, sift and add the gelatine sheets. Mix.

Place a cling film on the surface of the icing and let cool down (you will use this icing with a temperature between 30 and 35 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the icing.

Prepare the crumble.

Preheat your oven at 150-160 degrees.

Mix the flour, sugar, almond powder, baking powder and flower salt in a bowl.

Add the cold butter and mix (it's easier with your fingers).

Spread the crumble pastry on your baking mat.

Bake for 30 minutes (your crumble should be golden).

Let cool down.

Prepare the biscuit.

Pour the crumble in a bowl. Add 90 g of praline paste and mix. Then add the crumbled crispy crepes dentelles and melted butter. You will get a sticky mixture.

Place it in your pastry rings. Press in order to have a compact and leveled surface.

Set aside in your fridge for at least 2 hours.

Make the final mounting (this is it!!).

Remove the pastry rings from the biscuits.

Get your mousses out of the freezer and place them on a grid. Below the grid, put a plate below.

Pour at once the icing (with temperature between 30 and 35 degrees) on the frozen mousses.

Leave to rest 2-3 minutes and place each mousse on a biscuit.

Decorate as you like and set aside in your fridge until serving (3 hours at least so that the mousse can defrost).