Preparation
Start by making the shells for the chocolate raspberry cream tarts. Shortcrust pastry can be bought ready-made in which case you just have to roll it out and bake it.
Mix flour and powdered sugar
Chop and rub the butter into the flour and sugar mixuntil it resembles small breadcrumbs.
Use beaten egg to press the pastry together in a tight ball – don’t knead.
Wrap the shortcrust pastry in cling film and let it rest for an hour in the fridge.
Roll out the shortcrust pastry and line six buttered cup-sized tart pans with the pastry.
Blind bake for 15 minutes at 200 C / 390 F. And let the tart shells cool.
The pastry has a tendency to shrink, but this can be avoided if you freeze the lined tart tart pans for at least 30 minutes before baking. And then you don’t need to blind bake it either.

Meanwhile make the raspberry cream mousse
Soak the gelatin sheets in cold water.
Chop white chocolate finely.
Boil raspberries with lemon juice, vanilla pod and sugar, until the sugar has melted.
Blend raspberries and vanilla pod while still hot.
Squeeze excess water from the gelatin and stir it into the warm fruit.
Pass the still warm raspberry mixture through a fine sieve and discard the seeds
Pour the raspberry mixture over the chopped white chocolate.
Stir until the chocolate has dissolved.
Whisk egg white with powdered sugar until white and fluffy.
Fold the fluffy egg white into the raspberry mixture.
Whip the double cream lightly and fold it into the mousse.
Leave the chocolate raspberry cream in the fridge for half an hour – no more.
Fill each tart shell with mousse.
The chocolate raspberry cream tart can be decorated with mint leaves or chocolate shavings before serving.