Modern Mono Cobbler

Knead the butter and the sugar. Add the eggs, the salt and the flavourings, and finally the flour. Cover the mixture and leave to rest in the fridge for at least eight hours. Roll out and prepare the base of the tarts.

Prepare some custard with the first three ingredients. Add the rehydrated gelatine. Pour over the chocolate combined with pistachio paste. Emulsify and cool to a temperature of 30°C. Dilute with cream.

Prepare a ganache with the first part of the fresh cream. Boil the cream and pour over the chocolate and the rehydrated gelatine. Mix well, leave to cool, and add some fresh semi-whipped cream at a temperature of 30° C.

Heat half of the pulp with the sugar and then dissolve the rehydrated gelatine inside. Add the rest of the pulp and the paste. Garnish, chill and remove from the mould.

Temper the cocoa butter and the raspberry chocolate. Add the colorant and emulsify.