Hydrate the gelatine in cold water and refrigerate for 15 minutes.

Making the mousse

Melt the white chocolate in a bain-marie or in the microwave (at medium power).

Bring the milk to a boil, remove from the heat and add the gelatine.

Pour in 3 times over the melted chocolate, mix well with a rubber spatula between each addition.

In the bowl of the Food Processor, whip the very cold whipping cream with the Whisk Tool at speed 3/4 until you obtain a soft texture. The cream should form soft peaks.

When the chocolate is around 28/30°C, gently incorporate the whipped cream with the spatula.

Pour the ganache obtained into your moulds, wrap in film and place in the freezer for at least 6 hours.

Making the compote

In a small bowl, mix the sugar well with the pectin, set aside.

In a saucepan, place the Morello cherries.

Heat up to 60°C.

Add the pectin-sugar mixture while whisking continuously.

Bring to the boil and maintain it for a good minute.

Remove to a bowl.

Once the compote is lukewarm, cover and place in a cool place.

Making the shortbread

In the bowl of a Stand Mixer fitted with the Whisk Tool, whisk the sugar and yolks together for 3 minutes at maximum speed.

Gradually add the softened butter. Continue whisking until the mixture is smooth.

Replace the whisk with the K-Beater and add the sifted flour and yeast as well as the salt. Mix on speed 1 until a dough forms.

Form a ball of dough, wrap it in plastic wrap and place in the fridge for 2 hours.

Preheat the oven to 180°C.

After 2 hours, roll out the dough between two sheets of parchment paper to a thickness of about 1 cm.

Cut out circles with your cookie cutter or pie ring.

Bake for 15 minutes.

Once out of the oven, gently flatten the centre of the shortbread with a spoon to create a cavity.

Let cool before unmoulding your tartlets and set aside.

Making the caramelised almonds

Boil the water and the sugar. Turn off the heat when boiling.

In the syrup obtained, add the almonds, mix well.

Drain and spread the almonds on a baking tray lined with parchment paper.

Caramelize the almonds in the oven preheated to 160°C until you get a nice caramel colour.

Allow to cool to room temperature.

To assemble
Place a shortbread onto a small cake board.
Spoon the compote into the well and spread evenly.
Carefully turn out the mousse and place onto the shortbread.
Place the almonds around the edge of the shortbread and base of the mousse.
Garnish if desired with lime zest, raspberries.
Chill in the fridge for 4 hours.
Remove from the fridge 10 minutes before serving.

To serve
Garnish with lime zest, raspberry powder.