Happy weekend friends!! Celebrate summer berries with a fresh berry tart. This easy to make tart features a tender base of almond crust filled with a luscious white chocolate mousse filling and topped with fresh raspberries. ⠀ Tart Crust: 6oz flour, 0.7oz almond flour, 3.5oz unsalted butter, 2.5oz powdered sugar, 1.2oz egg, 1oz cornstarch, pinch of salt Mousse Filling: 1.7oz white chocolate, 2 oz milk, 1 tsp vanilla extract, 1 oz egg yolks, 1packet unflavoured gelatin, 6 tbsp cold water, 3.7 oz heavy cream, fresh raspberries for garnish. 1. Beat lightly the room temperature butter. Sift in powdered sugar, 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. Bake for 15-20 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 shell. Chill for and hour in the fridge until mousse is set. Top with raspberries.