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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."

Raspberry tartelettes

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!

Tart and Macarons

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.