RASPBERRY MOUSSE MINI TARTS WITH ROSEMARY SHORTBREAD CRUST – Sunday Night Foods

Ingredients

• ½  cup (1 stick) butter, melted
• ¼ cup (50 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup (125 g) all-purpose flour
• Pinch salt
• 1 teaspoon fresh rosemary, finely chopped
• 6 ounces dark chocolate (72% cocoa), melted
• 1/4 cup heavy cream
• 8 ounces frozen raspberries, thawed
• 1/2 ounce butter
• 2 sheets gelatin
• 1/2 pound white chocolate
• 1 1/4 cups cold heavy cream 
• Juice of 1/2 lemon
• ½  package of freeze dried raspberries, crushed in a spice grinder