White Chocolate & Raspberry Tarts

1: Blitz dry ingredients (plain flour, almond meal, icing sugar) with chilled butter until crumbly.

2: Add 1 egg and blitz until just combined. Do not over mix.

3: Form dough into a disc and refrigerate for 1 hour.

4: Roll dough into tartlet rings and blind bake for 20 minutes.

5: For the white chocolate filling, melt white chocolate over a water bath.

6: Add softened gelatine to melted chocolate and mix.

7: Pour cream little by little until well combined. Refrigerate for 3 hours.

8: For the raspberry filling, place raspberry puree, sugar, and butter over a water bath.

9: Slowly add an egg, mixing until thickened.

10: Add softened gelatine to the raspberry mixture and refrigerate until ready to use.