Combine all the dough ingredients together making soft dough and make a tart using a mold for tart; bake it in a 170 °C preheated oven for 8-10 minutes or until it becomes golden in color.
Soak the gelatin in cold water for 5 minutes and boil the raspberry. Add the gelatin to the boiled raspberry and NESTLÉ Sweetened Condensed Milk. Pour inside the tarts and freeze for 1 hour.
To prepare the fresh raspberry sauce, blend the frozen raspberry with the NESTLÉ Sweetened Condensed Milk.
For the chocolate mousse, soak the gelatin in cold water for 5 minutes, then melt the chocolate, warm the NESTLÉ Sweetened Condensed Milk, and mix the 3 ingredients together; using a spoon add the whipped cream slowly. Keep in fridge for 1 hour and top over the raspberry tart. Serve with raspberry sauce.
|Per Portion of 300g|
|Carbohydrates(g) of which Sugar||49|
|Fat (g) of which saturates (g)||24|
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