Rhubarb and Raspberry Mousse Tartlets | RICARDO

Ingredients

• 1 cup (130 g) fresh or frozen rhubarb, cubed
• ¼ cup (35 g) fresh or frozen raspberries
• 3 tbsp sugar
• 3 tbsp (45 ml) water
• 2 tsp (10 ml) lemon juice
• ½ tsp (2.5 ml) gelatin
• 1 tbsp (15 ml) cold water
• ⅓ cup (75 ml) rhubarb and raspberry purée
• ⅔ cup (150 ml) 35% whipping cream
• 2 tbsp (30 ml) sugar
• ½ cup (75 g) unbleached all-purpose flour
• ¼ cup (35 g) ground almonds
• ¼ tsp salt
• ⅓ cup (75 g) unsalted butter, softened
• ¼ cup (55 g) sugar
• 1 egg yolk
• 1 ¼ cups (170 g) fresh raspberries, halved
• Edible flowers (optional)