Rhubarb Raspberry Vanilla Tartlets – Fresh Spring Mini Desserts with Crunchy Base

🟠 Day 1

🔹 Rhubarb-Raspberry Compote Insert

• Soak the gelatin leaves in ice-cold water.
• In a saucepan, combine the rhubarb and lemon juice. Simmer for a few minutes until soft.
• Mix the sugar with agar-agar, then stir in the raspberry purée.
• Add the purée mixture to the cooked rhubarb and simmer for at least 5 more minutes.
• Remove from heat and stir in the softened gelatin until fully dissolved.
• Pour the compote into a plastic-wrap-lined tray (approx. 28×16 cm) to a thickness of ~8 mm.
• Let cool, then freeze until solid.

🔹 Marzipan Honey Sponge

• Preheat the oven to 180°C (top/bottom heat).
• Grate or slightly soften the marzipan in the microwave.
• Whisk the marzipan with the egg until light and frothy.
• Stir in the melted butter, cream liqueur (if using), and honey.
• Sift together the flour, starch, and baking powder, then fold into the batter.
• Spread evenly (approx. A4 size) on a baking tray lined with baking paper or silicone mat.
• Bake for approx. 10 minutes. Cool completely before cutting.

🔹 Vanilla Almond Mousse

• Soak the gelatin leaves in cold water.
• In a saucepan, bring the almond milk and vanilla pod (seeds and pod) to a boil.
• Meanwhile, mix the egg yolks with sugar and cornstarch.
• Pour the hot milk into the egg yolk mixture while stirring, then return everything to the pot.
• Cook over medium heat, stirring constantly, until the cream thickens to a custard (about 80°C).
• Remove from heat, dissolve the gelatin, and stir well.
• Pour onto a flat surface (e.g. tray) to cool to about 30°C.
• Whip the cream to soft peaks, then fold gradually into the cooled vanilla cream.

🔹 Tartlet Assembly (Part 1 – Mold Filling)

• Use the narrow side of the mold’s cutter to cut 10 sponge strips.
• Fill each cavity of the silicone mold about ¾ full with vanilla mousse using a piping bag.
• Unmold the frozen compote and cut 10 strips with the same narrow cutter.
• Gently press each insert into the mousse, ensuring they stay horizontal.
• Add a thin layer of mousse over the insert.
• Top with a strip of sponge and press gently to level.
• Cover with plastic wrap and freeze overnight.

🔹 Almond Shortcrust Base

• Cream butter and powdered sugar. Add ground almonds and beaten egg.
• Mix in flour and salt until a smooth dough forms.
• Wrap in plastic and chill for 30 minutes.
• Preheat oven to 180°C.
• Roll out the dough to 3 mm thickness. Cut 10 wide strips using the cutter.
• Optional: Use leftover dough to cut decorative shapes (flowers, etc.).
• For best shape retention, freeze the strips briefly before baking.
• Bake on a perforated mat or baking paper for about 10–12 minutes until golden.
• Store in a metal tin until needed.

🟣 Day 2

🔹 Pink Transparent Mirror Glaze (Optional)

• Soak gelatin in cold water.
• In a saucepan, bring rhubarb nectar, glucose syrup, and sugar to a boil (just over 100°C), then simmer for 2 minutes.
• Pour into another container and let cool below 80°C.
• Stir in gelatin and a drop of pink coloring.
• Let glaze cool to 30°C before use.

🔹 Final Assembly & Decoration

• Unmold the frozen tartlets and place on a wire rack over a tray.
• Glaze with the pink transparent glaze or spray with pink and white velvet spray.
• Place each glazed tartlet on a shortcrust base strip. You can lightly spread raspberry jelly on the base to help fix the tartlet.
• Decorate as desired: whipped cream dots, halved raspberries, rhubarb ribbons, shortcrust flowers, and mint leaves.
• Store the finished tartlets in an airtight container in the fridge. Best enjoyed within 1–3 days (note: the crust may lose crispness over time).