Heart-shaped tart with raspberry coulis (Valentine's Day or not...)

Ingrédients : 

• 2 heart shaped tarts from Prêt à Garnir
• 150 g mascarpone
• 2 eggs
• 70 g sugar
• 1 teaspoon Amaretto (optional)
• 500 g frozen raspberries
• 50 ml water
• 120 g fine sugar
• Meringue pearls from Prêt à Garnir
• Pink meringue crumble from Prêt à Garnir
• 100 g dark chocolate pièces
• Icing sugar

Préparation:

Separate the egg whites from the yolks.

Whisk the yolks with the sugar until the mixture turns white

Stir in the mascarpone and Amaretto until a smooth mixture forms.

Whisk the egg whites until stiff and gently spatulate them through the previous mixture.

Spread the preparation over the tart shells, leaving about 1/2 cm free for the coulis.

Place in the refrigerator for one hour.

Prepare the coulis:

Place the raspberries, sugar and water in a saucepan (keep a few raspberries aside for decoration)

Bring coulis to a boil, then reduce to low heat. Let it simmer for 15 minutes, occasionally stirring.

Remove from heat and strain to recover the juice without the seeds.

If the coulis seems too liquid, heat it for a few more minutes over medium-high heat.

Let chill in a cool place.

Chocolate heart in the center of the cake:

Melt the chocolate pieces au bain-marie.

Spread the chocolate (a layer of about 3 or 4 mm) on a baking sheet in the shape of a heart. Use a heart-shaped cookie mold for this purpose.

Add pink meringue crumbs to the surface and cool.

Remove the tart shells from the refrigerator, sprinkle the edges (and the plates) with icing sugar. Pour the raspberry coulis over the "tiramisu" layer.