Pink Peppercorn, Raspberry and Rose Tarts - Choperella

Ingredients

• 150g salted butter, cubed, at room temperature
• 95g Icing Sugar
• 30g ground almonds
• 1 tsp ground pink peppercorns
• 1 egg, beaten, room temperature
• 250g all-purpose flour
• 100g whole eggs (about 2 eggs)
• 120g granulated sugar
• 70g raspberry puree
• 10g lemon juice
• 2g rose extract
• 150g unsalted butter, room temperature and cubed
• ½ cup whipped cream
• 1 tbsp sugar
• Freeze Dried Raspberries (optional)
• Crushed Pink Peppercorns
• Edible Gold Leaf (optional)