Raspberry Mousse Tartelettes and Pink Macarons
I can’t quite tell if it is my mother’s warm hugs or Spring pointing its nose that has me thinking in all shades of pinks, purple and reds lately. Greens too. Colors are starting to pop everywhere and everyone around me seem to have that awakened sense of things changing around them.
I have been sneaking some work time early morning and late nights but there is one particular thing I have been looking forward to when my parents said they’d come visit: sneaking into the bed with my mom after when dad gets up. Yep, I am slightly regressing and that is all fine by me! My dad gets up early and my mom likes to linger in bed just a half hour longer. When I hear his footsteps down the stairs, I fetch him a cup of coffee, kiss him "bonjour Papa" and make a rush for the bedroom. I love the morning sun there. It kisses you just so, making you want to roll over and just enjoy.
I often told my mom that I like to pick up a book and start my day with a few pages up there, in the silence of the sun and the skyes around me. The other day when she asked why, I did not know how to explain it at first. Suddenly I felt a rush of peace and warmth. "It’s like when you hug me. It’s that moment when we are on the bed and chat with sleepy eyes and fuzzy brains."
Later that afternoon, I was flipping through some of the pastry magazines she brought me from home and I stumbled on the cutest little sables tarts, filled with raspberry jam, pink mousse cream and adorned with pink macarons. A fuzzy morning sun embrace. I turned to her and I said "That’s it! That’s how it feels when we share! Like a pink creamy tart with a bit of a crunch!" She replied "Well, we should bake some then!"
And we did… And we were quite happy to discover that they are also perfect during a passionate game of cards in the evening to calm every one’s edge!!
My apologies if I am not around as much in the coming weeks and especially if I am extremely slow in visiting your blogs. Soon I’ll be able to get a breather and park my brain on "Spring break" mode before new adventures I hope!
If you want to read more about the macaron recipe I used here, head over to Design*Sponge "In The Kitchen With" where Kristina asked me to provide a basic recipe to illustrate Matt Amerendiz’s (Matt Bites) latest photo shoot. I dream of the day I would actually spend some time on a shoot with this super talented and genial photographer. Thank you Kristina!
Raspberry Mousse Tartelettes Recipe, inspired by Vincent Gerlais
Makes six 3-inch tartlets.
For the sable crust:
1 stick butter (113 grams) butter, at room temperature
¼ cup (50 grams) sugar
2 egg yolks
1 ½ cups (190 grams) all purpose flour
Pinch of salt
1 to 2 tablespoons (15 to 30gr)of cream, optional
1/2 cup raspberry jam
In a stand mixer fitted with the paddle attachment, whip the butter and sugar until light and creamy. Add the egg yolks, one at a time, scraping the bottom and side of the bowl in between each addition. Add the flour and salt and beat until the dough just starts to come together. If the dough seems too crumbly, add some cream, one tablespoon at a time. Gather the dough into a ball, flatten it a little to a small disk and wrap it well in plastic wrap. Refrigerate one hour before using.
Preheat oven to 350F. Flour your work area well and start rolling the dough from the center out, lifting it from the work area every 2-3 times you roll over it. Do not be afraid to flour the work area well as you feel the dough getting warmer and softer.
Cut out six 4 inch rounds and fit them inside six 3 inch tartlet molds pastry dough inside them, patting the dough in with your fingertips if needed. Place a small piece of parchment paper inside the tart shells, fill with beans or pie weights and blind bake for 12-15 minutes. Let cool to room temperature and remove the shells from the rings. Divide the raspberry jam evenly among the tart shells.
For the raspberry Diplomat cream mousse:
1 1/2 teaspoons (3 sheets) gelatin
1 tablespoon (15ml) cold water
1 cup (250ml) whole milk
1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk)
1 egg + 1 egg yolk
1/4 cup (50gr)sugar
2 tablespoons (25gr)cornstarch
1/3 cup raspberry jam
1 cup (250ml) heavy cream
In a ramekin, sprinkle the gelatin over the water and let stand until you prepare the cream. In a medium bowl, whisk the sugar, egg and egg yolk together, add the cornstarch mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens). Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until thick, stirring constantly. Add the jam, cook another 30 seconds and remove from the heat. Immediately add in the gelatin and stir until completely dissolved. Place a piece of plastic wrap on the surface of the cream so that it does not develop a skin as it cools to room temperature.
Whip the heavy cream until stiff peaks form and gently fold it into the pastry cream. Pipe or spoon the mousse immediately in the cake rings. If you have any leftover, spoon into dessert dishes or glasses for quick snack.
Decorate with a macaron and some chopped pistachios.
Patricia Scarpin March 6, 2009 um 5:36 pm
Helen, everything you make looks very elegant, ethereal and delicate, but when you go pink it really takes the cake (pun intended!). 😀
These are so beautiful, my friend. Sweet and delicate are mothers' kisses. ;D
tara March 6, 2009 um 6:08 pm
Just so terribly sweet; I can only hope that one day my boys think of their Mummy in such a lovely way!
The dessert is gorgeous, as per usual, and the palatte of pink is so very precious for springtime. Love the swirls studded with pale pistachio.
LizNoVeggieGirl March 6, 2009 um 6:11 pm
Helen, you tempt me once again!! 🙂
Irene March 6, 2009 um 6:13 pm
They are so beautiful, yes, just like a hug with my mom! Ahhhhh….
Finla March 6, 2009 um 6:14 pm
This is such a lovely post, you are like my daughter, she is 16 and she still comes to our room in the morning especially on weekends. Funny thing is she comes and lay next to me and then withing seconds she is sound asleep 🙂
Love the dessert.
I am surprised the mousse is made with jam than real fruit, will try the mousse once.
baked in alaska March 6, 2009 um 6:15 pm
These are so sweet and pretty. My little girls birthday is coming up and I wanted to do something special for the "family" party. Her favorite color is pink! Thank you for the inspiration…
The Clever Pup March 6, 2009 um 6:19 pm
Do you know the German film Mostly Martha? I love it. If you haven’t seen it I recommend it highly.
It’s about an executive chef in Hamburg.
Rosa's Yummy Yums March 6, 2009 um 6:36 pm
In front of such beauty, I can only be speechless… Fabulous!
Cannelle Et Vanille March 6, 2009 um 6:43 pm
I’m sure your parents and spring have something to do with it. this just put a smile on my faces. beautiful!
Rachel March 6, 2009 um 7:08 pm
They are so lovely! I don’t think anyone ever gets too old to curl up in be with their mom in the morning.
Nina Timm March 6, 2009 um 7:22 pm
I have the honor of jumping into my mom’s bed quite often these days(they retired to our beach house nearby) and I share the feelings. I would love to try my hand at these tartlettes though,
Helene March 6, 2009 um 7:35 pm
Happy Cook: you can use pureed raspberries but the jellied consistency of the jam helps to stabilize the whipped cream even more.
Anonymous March 6, 2009 um 7:40 pm
I love to cuddle with Mom and my children cuddle with me, too! This post is SWEET… when am I going to hold my breath and jump into macaronland, I wonder?…
Botacook March 6, 2009 um 8:22 pm
Whaouh quelles merveilles! J’adore l’idée de tartelettes à la mousse de framboises, et elles sont adorables et très appétissantes!
Mumsy March 6, 2009 um 8:31 pm
I think Patricia said it–ethereal.
Char March 6, 2009 um 8:32 pm
your blog and cooking always makes me feel loved, warm and cozy. like the hug you describe.
Philo aux fourneaux – Blog culinaire March 6, 2009 um 8:47 pm
Waouh c’est superbe beau. Ca refléte la tendresse que tu as pour ta mère. Bises
Anonymous March 6, 2009 um 8:54 pm
I love the color combinations of pinks and green. The photos just invoke happiness!
Snooky doodle March 6, 2009 um 8:58 pm
wow I could feel the warmth in your words trying to desrcibe your mum. these tartlettes are ideal . They look awesome!
laura March 6, 2009 um 9:01 pm
Nothing is nicer than that first strip of sunlight that washes the room in the morning.
Anonymous March 6, 2009 um 9:04 pm
Ah Helen, reading your blog makes me happy. If one day my grown up dughter (to turn 10 this month) feels the love you describe for your mother, I will know perfect contentment! I am making the Swedish Princess Cake for her family birthday party, and plan to add a layer of pistachio paste buttercream to the layers. Happy Spring!
meg March 6, 2009 um 9:04 pm
Mmmm…thank you for the recipe. I think macarons are my new favorite thing. Now I can make them when I return to the states.
Nisa-mom March 6, 2009 um 9:39 pm
I become addicted to your blog, never forget to come here every single day to see what else you make 🙂
Thank you for sharing your patient, Helene
Pattern Patisserie March 6, 2009 um 10:13 pm
I just did a comment but it didn’t seem to 'take' so I hope I am not repeating myself….forgive me if there are two comments.
This is pastel pink heaven, I can almost taste the dessert the pictures are SO perfect. Your styling is impeccable, the desserts are perfection, I am in awe..truly!!
THANK YOU!!! Patricia
Anonymous March 6, 2009 um 10:32 pm
totally ravishing — but how much cardamom?
Anna March 6, 2009 um 10:58 pm
That’s it. I’ve been following your blog for a while and I’ve decided that you need to write a book. Your stories are so touching, your photographs are stunning and your recipes are delicious. I’d definitely buy it.
Anonymous March 6, 2009 um 11:02 pm
Pink, dreamy and elegant deliciousness!
toontz March 6, 2009 um 11:21 pm
Pretty in pink.
Helene March 6, 2009 um 11:39 pm
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Helene March 6, 2009 um 11:39 pm
Thank you everyone!
The Clever Pupp: I know that movie almost by heart I have watched it so often!
Susan from Food Blogga March 6, 2009 um 11:54 pm
Just saying the words "Raspberry Mousse Tartelettes and Pink Macarons" makes me happy.
La Cuisine d'Helene March 7, 2009 um 12:38 am
Enjoy the time with your mom. These moments are so precious.
Anonymous March 7, 2009 um 1:18 am
What a beautiful color! I love the pink.
Jen Yu March 7, 2009 um 3:22 am
I think no matter how old you are, you are always their little girl. In Chinese, there is a term of endearment (no no, not stinky egg like my parents called me): shing-gan which is literally heart-liver, two organs you cannot live without. Anyway, I imagine if you were Chinese, in addition to getting yelled at (even during the good times) your parents would call you shiao shing gan (little most precious). I made some pink macarons today a la your recipe 🙂 But yours are so gorgeous. Hugs to you and everyone in the house, including Bailey! 🙂
Manggy March 7, 2009 um 3:28 am
Aw, what a heartwarming sentiment 🙂 I miss my parents and it’s only been about 3 months! The tarts look beautiful. Have a happy break Helen! 🙂
Marina March 7, 2009 um 3:29 am
These look amazing! I am seriously loving these)) I’ll probably try to make something like this (as no one would be able to re-create the beauty) next week for our "get together" 🙂
Anonymous March 7, 2009 um 4:27 am
you torture me!!!!!
Anonymous March 7, 2009 um 5:31 am
The way you weave feeling and memories into your pastry creations is wonderful. I’m going through a bit of a stressfull time at work right now and it brings a smile to my face to read about your creations. Thank you!
Anonymous March 7, 2009 um 5:34 am
Je passe pour te remercier beaucoup de ta gentillesse et comme nous sommes samedi, je te souhaite un super week-end….chez nous, c’est la pluie. Toujours SUBLIME tes photos
jules March 7, 2009 um 5:55 am
Okay…please dont have the authorities come looking for me. But, I feel like a stalker. You know, one of those girls in junior high that imitate and copy everything you do? Well, I feel like one of those girls. Seriously…your recipes and your photos inspire me so much. I have never had a strong desire to cook sweets until I found you. You should write a book, but online is better. Okay…I admit it…Im a tartlette stalker.
Anonymous March 7, 2009 um 6:03 am
I love the combination! By the way, great pictures. Congratulations!
Elyse March 7, 2009 um 6:24 am
I’m so glad you’re having such a wonderful time with your parents. I love the way you described your feelings in terms of that tart!! Now I know how good that tart must be! It looks delicious.
Jess March 7, 2009 um 7:51 am
Those macarons look fabulous! Pink is my favorite color too! I made your almond macarons with bittersweet ganache today! I just wanted to thank you for such a thorough tutorial. It made my macaron making endeavor easy and manageable. I aspire to make beautiful desserts like you one day!
Anonymous March 7, 2009 um 9:56 am
Those macarons looks absolutely fantastic Helen. I keep saying I will try and make them, but I’m afraid too! Love your styling as always!
Anonymous March 7, 2009 um 10:37 am
Amazing, like the rest of the food on your blog. The macarons look lovely, a great compliment to the mousse tarts.
Anonymous March 7, 2009 um 1:00 pm
Fantastic!it’s really look like the original on the their website
please I would like to ask u one question please since i do not have the paper version of it do you use for the crust and the cream gerlais' recipe or is it yours because on the website the recipe they give for the mousse is differents
thank you in advance for your answer
Anonymous March 7, 2009 um 1:37 pm
Très joli billet… et les photos!!! il me tarde que le printemps veuille bien pointer le bout de son nez. En attendant le rose de tes photos met vraiment en appétit. Merci
Sweet Treats by Dani March 7, 2009 um 2:06 pm
yet another group of pics to sit and drool over haha
Helene March 7, 2009 um 2:45 pm
Anis: I was inspired by the concept of the tart only. All the elements are my recipes.
Anonymous March 7, 2009 um 2:48 pm
Zoe Francois March 7, 2009 um 3:10 pm
This makes me weep for spring! The colors and the delicate tart. Gorgeous!
Deeba PAB March 7, 2009 um 3:47 pm
Dreamy & elegant…just baeutiful! Enjoy your time with your folks Helen.
Baking is my Zen…sweet nibbles for the soul March 7, 2009 um 3:56 pm
Your blog has beautiful pictures. I want to get right in the kitchen and start baking! Carmen – BAKING is my ZeN
sunita March 7, 2009 um 5:19 pm
Wow! That is breathtakingly beautiful. You are indeed the queen of macarons 🙂
Kristin March 7, 2009 um 5:23 pm
Your blog is beautiful and yummy! I could sit on here for days. I love your photography!
Thank you for coming to visit a while on my blog. Kin of you to comment.
Anonymous March 7, 2009 um 5:58 pm
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Anonymous March 7, 2009 um 6:47 pm
So lovely….My daughter said they look like a fairy princess' dessert!
Cait March 7, 2009 um 8:10 pm
It sounds like such a lovely visit! Did your parents bring some of the hazelnut cream you wrote of before? That was one of the first recipes I read on here. Your art has inspired me in macaron making, and my chocolate macaron attempts have had lovely results! I would love to study some real pastry making informally. Experimenting will have to do for now though! Thank you for sharing your beautiful (and I’m sure delicious!!) creations!
Ash March 7, 2009 um 8:54 pm
These are beautiful! I’ve been wanting to make some macaroons, but have had three failing attempts. Maybe fourth time will be the charm!
The little tarts are adorable!
Anonymous March 7, 2009 um 9:09 pm
your photos are so gorgeous!
Anonymous March 7, 2009 um 10:50 pm
wow. looks fantastic. i love your blog!
Christy March 8, 2009 um 12:03 am
Helen, how lovely!! I love how you translate that cozy feeling of hugging your mom into a dessert, a beautiful one too!!
Jayme March 8, 2009 um 1:47 am
Beautiful as always 🙂
Question, you mention adding the cardamom in the directions for the tart crust, but there is no cardamom listed in the ingredients…how much cardamom did you use?
Anonymous March 8, 2009 um 3:21 am
Helen, what can I say, but this Mousse and Macarons are just stunning. You truly have one of the most beautiful blogs on the net. Such an inspiration to all of us.
Brilynn March 8, 2009 um 4:46 am
Always with the gorgeous macarons!
I tried making them again yesterday and yet again, failed to get a whole batch that worked out properly… I’m working on it though, slowly but surely I’m getting there.
Helene March 8, 2009 um 4:52 am
Jayme: you have got a good eye! I copied/pasted from another recipe I wrote and forget to take out the spice in the instructions. I did not use cardamom in this one but if you want you can add up to 1 teaspoon.
Anonymous March 8, 2009 um 7:53 am
that looks great!! 🙂
Sophie Sportende Foodie March 8, 2009 um 8:34 am
helen, this looks as one of your masterpieces!! MMMMM…..it all looks really appetizing!!
MyKitchenInHalfCups March 8, 2009 um 10:21 am
Even for you Helen this is a really beautiful hug from mom story; wraps people, food and activity in a wonderful rosy glow!
pigpigscorner March 8, 2009 um 12:23 pm
They are beautiful!
Anonymous March 8, 2009 um 3:18 pm
I am kind of speechless actually. Feel like going back to bed!!
Bridget March 8, 2009 um 4:02 pm
So, so sweet…the food and the post! 🙂
Anonymous March 8, 2009 um 5:48 pm
Lovely macarons as usual, my friend!
Mercotte March 8, 2009 um 5:49 pm
C’est comme toujours superbe !! As-tu le dernier Thuriès , il y a la même recette ou presque, tarte avec chantilly et macaron au centre tout comme toi !! je pense même que le tienne est plus belle !!!!
Rachael Hutchings March 8, 2009 um 6:28 pm
Oh yum! These look fabulous.
My dad always takes a Sunday afternoon nap. When I was a little girl I loved curling up with him. Now when I visit my parents sometimes I’ll take advantage of a Sunday afternoon by doing some regressing myself. 🙂
Helene March 8, 2009 um 9:04 pm
Mercotte: Oui, c’est un des magazines que m’a apporte ma maman et je me suis inspire de la photo de Vincent Gerlais.
Thank you everyone!
Mallory Elise March 9, 2009 um 1:20 am
merci bien!! i borrowed the base or your shells and mousse for tartelettes for my little sisters birthday. first time ive made tartelettes since almost two years!
Hayley March 9, 2009 um 1:27 am
You and your mother are so sweet, and so are these tartelettes. Enjoy your days with them!
onesilentwinter March 9, 2009 um 3:08 am
Beautiful helen!! i have to say i am in love with the tart…little bit of heaven!
Anonymous March 9, 2009 um 3:22 am
wow the pink macarons look delicious! i like the pink bowl with white pokka dots :))
Sunshinemom March 9, 2009 um 4:08 am
Such a happy post!! Perfect in every way. I can’t believe but looks like I was hibernating this weekend – I don’t get late coming here:) Is this the promised FIC treat with your Mom?
Anonymous March 9, 2009 um 5:02 am
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Maria March 9, 2009 um 3:04 pm
A tart and macarons, talk about heaven!
Fifi Flowers March 9, 2009 um 4:45 pm
OH MY… that looks delightful!
Ooooooh Helen… please let me borrow a photo for my post on Thursday… I will link back to you! I am having a virtual party and everyone would go WILD if I served your creation!!!
Please let me know as soon as possible!!!
You are truly FAB!
Cakespy March 9, 2009 um 6:21 pm
Perfectly pretty in pink; this is the type of dessert that one can dream on, with visions of pinkies-out tea service. Completely delightful.
Ivy March 9, 2009 um 9:33 pm
So delightfully perfect to acompany a high-class ladies tea party on a sunny afternoon. White gloves,flowered hats, and matching parasol required. 🙂
Half Baked March 9, 2009 um 10:43 pm
Just looking at those lovely tarts makes me feel like a warm sunny day! Great post and lovely tarts.
Cookie baker Lynn March 10, 2009 um 1:30 am
Beautiful memories, lovely dessert.
Julia March 10, 2009 um 2:27 pm
All of these images are so beautiful! How ever do you do it?
Just Kids March 12, 2009 um 7:21 pm
All I can say is YUMMY !!!
PheMom March 13, 2009 um 7:26 pm
Absolutely beautiful – and your dessert isn’t half bad either 😉
Seriously, I love your writing. I have to bookmark this recipe to make the next time my best friend is visiting. She is the absolute queen of pink and would just go crazy about this!
Anonymous March 14, 2009 um 12:09 am
Your blog is an absolute delight to read. After reading about them for ages, and sampling more than my fair share from the Laduree counter in Harrods, I finally plucked up the courage to make macarons today, for the first time ever… it was nerve wracking…there was a scary moment when I’d over beaten the egg whites but I guess the macaron gods were smiling today as they turned out almost perfectly using your recipe…. they were round, smooth shiny domed, with feet that were initially perfectly high but only slight problem was that on cooling the feet sunk a little and squished out sideways, I wonder if you have any tips on how to avoid that in future? I let them rest for about 30mins to 1hr before putting them in the oven. May you continue to inspire us with your beautiful confections 🙂 Fari
Marina March 17, 2009 um 7:11 am
I made these tartelletes and pretty much ate them all by myself ))) Thank you for the recipe, for great pictures and for the opportunity to read your wonderful blog!
FrenchGardenHouse March 20, 2009 um 2:28 am
To die. for. ack! dreaming of these.
Unknown March 25, 2009 um 7:09 pm
when you mentioned 3 sheets of gelatin, how do i dissolve it in the tablespoon of water?
Helene March 25, 2009 um 8:11 pm
Teddy: for the sheet gelatin, let it soften in a bowl or water.Drain it and add it to the cream when it is hot like for the powdered gelatin. Stir until melted.
Angela @ A Spoonful of Sugar April 3, 2009 um 2:04 pm
These gorgeous tartelettes have put a big smile on my face, too!