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Raspberry Caramel & Mousse Tartlet

ANDROS Professional brings a bright, indulgent twist to this buttery raspberry caramel tartlet. A tender sucrée dough shell bakes to delicate crispness, cradling silky caramel and light, airy mousse, while vibrant ANDROS Raspberry Spreads adds lively, fruit-forward notes. Rich, refined, and elegant!

Ingredients

Sucrée Dough

42 g (1.4 oz) Powdered Sugar
83 g (2.9 oz) Butter
1 Egg
166 g (5.8 oz) Cake Flour
2 g (1/3 tsp) Salt

Raspberry Caramel

75 g (2.6 oz) ANDROS Raspberry Spreads
28 g (1 oz) Butter
100 ml (3.3 fl oz) Warmed Heavy Cream
100 g (3.5 oz) Caster Sugar
½ tsp Salt
½ tsp Vanilla

Raspberry Mousse

150 g (5.2 oz) ANDROS Raspberry Spreads
2.5 sheets Gelatin
148 ml/(5 oz) Heavy Cream
60 g (2.1 oz) Sugar
50 ml (1.6 fl oz) Water
60 g (2.1 oz) Egg Whites

Raspberry Glaze

75g (2.6 oz) ANDROS Raspberry Spreads
56 g (2 oz) Andros Chef Raspberry Purée*
8g (.2 oz) Pectin

*https://www.whitetoque.com/product/andros-raspberry-puree/

Instructions

Sucrée Dough

Cream together butter and sugar.
Scrape down bowl and add in egg.
Add dry ingredients; wrap and chill.
Roll out 6-inch tart shell and chill.
Blind bake @ 350ºF for approximately 15 minutes.
Egg wash and bake again for 5 minutes.

Raspberry Caramel

Make a dry caramel with the sugar and stir in butter and cream.
Once caramel starts to cool down stir in Raspberry Spreads, vanilla, and salt.
While still warm, pour into base of tart shell.

Raspberry Mousse

Heat Raspberry Spreads, stir in gelatin until melted, strain and set aside to cool.
Whip heavy cream, set aside.
Make an Italian meringue with remaining ingredients and fold together all 3 mixtures.
Pour into silicone mold, allow to set in the fridge for 8 hours and transfer to freezer.
Once frozen, remove from mold and set on caramel layer of tart.