Tartes: White Chocolate Mousse with Raspberry

Hello pastry friends,
the combination of certain components in contrast, is the actual secret about having the "Double D" effect: a delicate dessert. Soft and crispy. Sweet and salty. Melting and chewy.
The preparation of this Tartlet is basically simple, but awarded by the multi-step effort one have to apply in order to experience this complex taste explosion. Also it is important to note the temperatures, in order to respect their affect on the nature of ingredients.
White Chocolate Mousse on "Creme Caramel au Beurre Salé" (Salidou), bedded on "Almond Spongecake" and a layer of "Raspberry insert" on a crispy "Almond Crust". The combination of contrasts make this dessert perfect. So let´s give it a try. I promise, the result is worth the effort.
My personal advice: Create each component in advance and save time. You can store them, so in the end, before serving, you only have to assembly the pieces.
For the detailed recipe, please check out my blog:
www.thejulsien.com
or visit my Instagram Account: TheJulsien :)
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