Mini raspberry shortbread tartlet

Ingredients :

Mini Telline sweet ready to fill

1 bottle of Prêt à Garnir meringue flakes

1 bottle of Prêt à Garnir strawberry meringue shortening

270 g raspberries + a few raspberries for decoration

135 white chocolate

27 g butter

60 g unsweetened condensed milk

1 sheet gelatine

icing sugar

To prepare the mixture:

Melt the white chocolate in a bain-marie.

Place the gelatine in cold water to soften.

Heat the condensed milk.

Squeeze out the gelatine and add to the milk off the heat.

Mix, then pour over the chocolate.

Continue mixing in a bain-marie, then leave to cool off the heat.

Add the raspberries.

Mix well, then pour the cream into the tart shells.

Place in the fridge for at least 1 hour, or until ready to serve.

Our blogger's tip:

Just before serving, place a raspberry and a few meringue crumbles on the mini-tartelette.

Dust a plate with icing sugar, place a few raspberries on top and place 2 mini-tartelettes per guest.