I love tarts and the endless combinations you can create each time for a unique desert. The crispy base with the white chocolate mousse filling topped with fresh berries is the best in the world. I used a mix or raspberries and red currants ⠀ Tart Crust: 6oz (170g) flour, 0.7oz(20g)almond flour, 2,5oz(70g) powdered sugar 3.5oz(100g) unsalted butter, 1.2oz(35g) egg, 1oz(30) cornstarch, pinch of salt Mousse Filling: 1.7oz (50g) white chocolate, 2oz (55g) milk, 1 tsp vanilla extract, 1oz( 27g) egg yolks, 1packet (7g) unflavoured gelatin, 6 tbsp cold water, 3.7oz (110g) heavy cream, fresh raspberries for garnish. Jello layer: 1/4 cup (60g) water, 2 tsp sugar, 1/2packet(3g) gelatine, gel food coloring, berries for topping. ⠀ 1. Beat lightly the room temperature butter. Sift in powdered sugar and almond powder, salt and corn starch, continue beating. Add in eggs and mix. Finally add in the flour. Roll the dough between 2 sheets of parchment paper to a thickness of about 1/8-inch. Let it rest in the fridge for 2 hours. Press the dough into tart pan trimming away any excess. Chill in the freezer for 10-15 minutes prior baking. Bake for 20 minutes at 375'F until golden. Cool completely. 2. Mousse: Bloom the gelatin in cold water. Mix the egg yolks with the vanilla extract. Boil the milk, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan out of the heat and run egg mixture through a fine mesh. Stir in the gelatin and melted white chocolate. Let the mixture cool. Whip the whipping cream until soft peaks form. Pour the white chocolate mixture into the whipped cream bowl, fold to combine. Pour the mousse into the tart shells. Chill for half an hour in the fridge until mousse is set. 3. Bloom Gelatine in water. Microwave for 10-15 seconds for gelatine to completely dissolve. Add sugar and food coloring and mix until fully incorporated. Pour over mousse layer. Top with berries.