Valentine's Mini Tart with Raspberry Chocolate Mousse

Embark on a culinary journey of love with our Valentine's Mini Tart, featuring a heavenly blend of flavors and textures. This delightful treat combines a buttery tart base, a luscious raspberry mousse with jam, and a rich chocolate mousse, creating a symphony of indulgence for the senses. Topped with a glossy raspberry glaze and charming decorations, it's the perfect sweet gesture for your special someone.


For Tart Dough

- Light Flour: 100g

- Almond Powder: 20g

- Powdered Sugar: 40g

- Salt: A pinch

- Unsalted Butter: 60g

- Egg Yolk: 1 piece

For Raspberry Mousse with Jam

Raspberry Jelly

- Frozen Raspberries: 100g

- Granulated Sugar: 50g

- Lemon Juice: 2 teaspoons

Raspberry Mousse

  • Raspberry Puree: 100ml
  • Lemon Juice: 2 teaspoons
  • Granulated Sugar: 30g
  • Gelatin: 3g
  • Water: 2 tablespoons
  • Fresh Cream: 100ml

For Chocolate Mousse

  • Valrhona Fave Caliber: 70g
  • Original Belgian Chocolate Cacao 58: 30g
  • Fresh Cream: 70g
  • Egg Yolk: 1 piece
  • Egg Whites: 2 pieces
  • Granulated Sugar: 30g

For Raspberry Glasage and Topping

  • Raspberry Puree: 150ml
  • Granulated Sugar: 20g
  • Gelatin: 4g
  • Water (for gelatin): 2 tablespoons
  •  Sugar Paste Powder: 50g
  • Water (for sugar paste): 6g


1. Preheat the oven to 170 degrees.

2. Cut the butter for the tart dough into cubes and chill in the refrigerator.

3. Thaw the raspberry puree.

Bake a Tart

1. Add flour, almond powder, powdered sugar, and salt to a food processor and blend.

2. Add the chilled butter and blend until smooth.

3. Add the egg yolk and blend until the dough starts forming a lump.

4. Gather the dough into a ball, knead, wrap it in plastic wrap, and refrigerate for at least an hour.

5. Roll out the dough to 3mm thickness and cut with a mold.

6. Bake at 170 degrees for 17 to 20 minutes.

7. Cool on a cake cooler.

Raspberry Mousse with Jam

1. For Raspberry Jelly: Heat frozen raspberries in a small pot until thick.

2. Spread into a rectangle on plastic wrap and refrigerate until solidified.

3. Heat raspberry puree, lemon juice, and sugar. Add gelatin soaked in water.

4. Whisk fresh cream and add to the raspberry mixture.

5. Pour into a silicone bomb mold, add raspberry jelly cubes, and freeze.

Chocolate Mousse

1. Melt finely chopped chocolate in hot water.

2. Add warmed fresh cream and mix.

3. Add egg yolk and mix.

4. Beat egg whites with sugar to make a glossy meringue.

5. Fold the meringue into the chocolate mixture.

6. Pour onto the tart tray and chill to harden.

Glasage and Assembly

1. Heat raspberry puree and sugar, add gelatin, and cool.
2. Remove frozen raspberry mousse from the mold.
3. Pour glaze over the raspberry mousse.
4. Decorate with white flowers made from sugar paste.
5. Place raspberry mousse on the chocolate tart.
6. Top with raspberries, mint, sugar paste flowers, and picks.
7. Decorate just before gifting.

Celebrate the season of love with our meticulously crafted Valentine's Mini Tart. Share this exquisite creation with your beloved and let the flavors of raspberry and chocolate ignite the spark of romance. A true symbol of affection, this mini tart is not just a dessert; it's an expression of love and devotion. Enjoy the sweet moments of togetherness with this divine treat.