Raspberry, Confit of Figs and vanilla tartlets

Hydrate the gelatin in cold water.

Heat 52 g of whipping cream and the honey. Remove from the heat and add the gelatine.

Pour over the previously melted white chocolate in 3 batches.

Add the remaining cold cream and vanilla.

Filter on contact and reserve one night in the refrigerator.

In the bowl of a food processor fitted with the sheet, combine the butter cut into small pieces, flour, powdered sugar, almond powder and salt until the mixture is smooth.

Add the egg and mix until the dough begins to form a ball.

Roll out the dough on 2mm between 2 sheets of parchment paper and put it in the refrigerator for 30 minutes.

Fold in the circles and cut off the excess with a knife.

Prick the bottom of the tarts and let them rest for 45 minutes in the refrigerator.

Bake the dough at 180° for 15 minutes then let it cool.

Decorate each tartlet with the yellow and cream mixture.

Mix the butter, powdered sugar, almond powder and add the egg.

Place almond cream in each tartlet with a few raspberries.

Return to the oven until the cream is cooked and the tarts are golden brown.

Then let cool.

Place a nice teaspoon of fig confit in each tartlet. Assemble the ganache, place it in a piping bag fitted with the tip of your choice.

Smooth the tarts with the ganache and then decorate with your piping bag.

Finally, decorate with a few fresh or frozen raspberries.