A delicious chocolate treat.
Place the cream and vanilla into a small pot. Place the pan over a medium heat and bring to the boil.
Whisk the sugar, eggs and yolks very well.
Pour the hot cream over the egg and sugar mix. Whisk well.
Add the blueberry puree to the cream and egg mix. Strain the mix through a fine sieve.
Place the prepared tartlet shells onto a paper lined baking tray.
Pour the blueberry custard mix into the sweet pastry tart shells.
Place tart shells into a pre-heated 140C oven.
Bake for 15-20 minutes or until filling mix has set (i.e. the filling should wobble slightly when tray is tapped). Allow time for the tartlets to cool (room temperature).
Sprinkle 30g caster sugar evenly over the tartlets.
Glaze tartlets well, using a kitchen blowtorch.
Lime and white chocolate mousse:
Boil the lime juice and sugar together, until just warmed. Add the bloomed gelatine, then stir until just dissolved.
Pour the hot mix over the white chocolate pieces. Stir the chocolate until melted and smooth.
Add the remaining of the ingredients. Whisk well until mix has slightly thickened. Place into a clean bowl. Cover well and place into a fridge, allow 4 hours to set.
Place tartlets onto 4 individual plates. Place the lime mousse on top of each tartlet.
Garnish with the fresh raspberries.
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