Difficulty: 2
Line buttered tartlet molds with all-butter shortcrust pastry. Bake for 20 minutes at 200°C (th. 6/7).
Spread each tart base with 1 tablespoon raspberry jam; keep warm.
Chop walnuts, reserving 4 kernels for decoration.
Blend raspberries with cane syrup into a coulis, reserving 4 for decoration.
Beat egg whites to stiff peaks.
Whip egg yolks with powdered sugar until pale and creamy. Fold in chopped walnuts and egg whites.
Spoon mixture onto tartlets. Bake 5 more minutes.
Plate warm tartlets, topping each with half a walnut kernel and 1 raspberry. Drizzle coulis around; garnish with fresh lemon balm (or mint).
Hubert wishes you happy holidays!
