Raspberry frangipane tart

This is one of my favorite looking tarts I've ever made. I love it when the idea that I have in my mind comes to life exactly how I planned it.

I made a couple of smaller tarts but you can make one bigger tart. For this dessert you will need a silicon mold for mousse that is a bit smaller then the tart tin.
I used a simple recipe for tart dough, I made it a dozen times now and it always works. It's best to let the dough set in the fridge for 15-20 minutes before rolling it out, it won't stick as much and it will be easy to handle.
To fill the tart I made a simple frangipane. Frangipane is basically an almond filling. Very simple to make and also very tasty. It gives a nice almond flavor and aroma that goes really well with raspberries.

The main component is the raspberry mousse. I usually use frozen raspberries, using fresh is not only more expensive but also unnecessary, because they are pulverized anyway. Instead save fresh raspberries for garnish. I was very happy with the mousse, it was extremely light and fluffy with full-on raspberry flavor.

For a nice shiny effect on the mousse I used a store bought cold mirror gel. I added a hint of pink food coloring and water to thin it out. It's a simple way to add more refinement to your desserts.

Raspberry and frangipane tart
(Makes 6)

   Time:

Preparation: 2 hours

Cooking: 20min

Baking: 20min

Setting: overnight

For the shortcrust pastry:

• 120g room temperature butter
• 90g icing sugar
• 1 egg
• 240g all-purpose flour
• 15g almond flour
• a pinch of salt

For the raspberry mousse:

• 300g frozen raspberries
• 70g white granulated sugar
• 1 tablespoon lemon juice
• 6g gelatin
• 200g heavy cream
• 1 tablespoon water

For the frangipane:

• 100g almond flour
• 100g butter
• 100g brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 50ml heavy cream

For the chantilly cream:

• 3g gelatin
• 1/2 vanilla pod
• 150g+50g heavy cream
• 25g icing sugar

For the mirror glaze:

• 200g cold mirror gel
• a drop of pink food coloring
• 1-2 tablespoons water

Making the raspberry mousse:
Place the gelatin into a bowl of cold water and set aside.
Place the frozen raspberries and water in a small pot and cook over low heat until boiling. Blend the raspberries with a stick blender until smooth. Pour the mixture through a sieve into a different pot. Put the pot back on the heat, add lemon juice and sugar and bring to the boil. Remove from heat and add the soaked gelatin. Stir and let it cool to room temperature.
Whip the heavy cream to soft peaks. Add 1/3 of the cream in the raspberry mixture. Pour the raspberry mixture back into the whipped cream. Fold to combine.

Pour the mousse into silicon molds, wrap with foil and place in the freezer until completely set, best overnight.

Making the pastry:

Place butter in a bowl of you electric of hand held mixer and beat until light and fluffy. Add icing sugar and beat together. Add one egg and beat until incorporated. Mix together almond flour, salt and all-purpose flour together in a separate bowl. 

Add it to the batter and beat just until it comes together. Kneed the dough together with your hands until it comes fully together. Make a disc and wrap in a plastic foil, place in the fridge for 20 minutes.

Roll out the dough on a piece of parchment paper to prevent the sticking. Place in a tart shell and press all around the tart shell. Roll off the extra pastry that hangs from the shell. Refrigerate the tart base for 30 minutes. 

Preheat oven to 175°C (347°F).

Line the chilled tart base with parchment paper and fill with baking beans or rice. Place in the oven and blind bake for 20 minutes. 

Take the tart out of the oven and remove the baking beans. Place back in the oven for 5-10 minutes or until the bottom of the tart is golden. 

Making the frangipane:

Put the butter in the bowl of your electric mixer or with a hand mixer and beat until soft, add the sugar and beat until light and fluffy. Add the eggs one at a time mixing in between. Mix in the vanilla extract, add ground almonds/almond flour and all-purpose flour, mix well. 

Preheat oven to 170°C (338°F).
Spoon the mixture in tart shells. Smooth until even.

Bake the tarts for 20 minutes or until golden brown. Take out and leve to cool completely.

Making the chantilly cream:

Soak gelatin in cold water and set aside.

Pour 50g of heavy cream in a small pot, add vanilla seeds and pod and cook until boiling. Remove the vanilla pod and add the soaked gelatin, stir to combine.

Whip the rest of heavy cream with icing sugar. When soft peaks form add the vanilla mixture slowly while whisking. Pour the chantilly in a piping bag and place in the fridge until ready to assemble.

Making the mirror glaze:

Place cold mirror gel in a small sauce pan. Add water and food coloring and heat geantly until liquid.

Assembly:

Unmold the frozen raspberry mousse and place it on a wire rack (place a bowl under the rack). Glaze the mousse with mirror glaze. Wait 5 minutes for the glaze to set. 

Place the glazed mousse on the tart.

Pipe chantilly cream around the mousse and garnish with fresh raspberries, strawberries and chocolate. 

Place the tart in the fridge to thaw completely before serving. Enjoy!