Heat the raspberry puree in a saucepan over medium heat.

In a small bowl, mix the pectin NH with the sugar.

Once the puree reaches 40°C (warm but not boiling), whisk in the pectin-sugar mix.

Bring the mixture to a gentle boil and cook for 1–2 minutes, stirring constantly.

Remove 50 g of compote and store it in a separate bowl for later use.

Pour the remaining raspberry compote into a silicone mold (e.g., Scarlett tart insert mold).

Cover with plastic wrap (touching the surface), refrigerate for 1 hour, then freeze overnight.

In a mixing bowl or stand mixer, combine flour, almond flour, and powdered sugar.

Add the egg and mix until incorporated.

Add the soft butter and mix until a smooth dough forms (do not overmix).

Shape into a ball, wrap in plastic, and chill for 30 minutes.

Roll out the dough to 2–3 mm thickness. Line your 18 cm tart ring and dock the base with a fork.

Chill in the refrigerator for 2 more hours to prevent shrinkage during baking.

In a bowl, mix the egg, sugar, almond flour, and soft butter until smooth.

Preheat oven to 170°C (fan-assisted).

Bake the empty tart shell for 15 minutes.

Remove and brush the tart edges with the egg yolk + cream mixture to seal and add shine.

Pipe or spread the almond cream into the partially baked tart shell.

Place the reserved 50 g raspberry compote in a piping bag.

Pipe straight lines of raspberry over the almond cream, then use a toothpick or knife to drag across the lines, creating a mille-feuille-style lattice pattern.

Return to the oven and bake for 15–20 more minutes, until golden and set.

Melt the passion fruit chocolate in a double boiler or microwave (low power).

Heat half the cream until just boiling.

Add the hot cream to the melted chocolate in 3 additions, stirring after each.

Stir in the remaining cold cream to cool and emulsify.

Once the tart shell is fully baked and cooled, pour the ganache over the almond cream layer.

Refrigerate for 1–2 hours to set before final assembly.

Bloom the gelatin in cold water.

Melt the passion fruit chocolate gently.

Heat the milk in a saucepan and dissolve the gelatin.

Pour the hot milk over the melted chocolate. Stir gently until smooth.

Stir in the cold cream and optional coconut aroma.

Cover the namelaka with plastic wrap touching the surface and chill for 1–2 hours to set slightly before piping.

Unmold the frozen raspberry compote insert and place it gently in the center of the tart.

Fill a piping bag with the namelaka cream and pipe small dollops inside fresh or frozen raspberries (optional but elegant).

Arrange the raspberries and any additional decoration around the compote.

Refrigerate the finished tart for 3–4 hours before serving for best texture and flavor.