Delicious Hot Raspberry Tarts with Vanilla Cream

Begin by mixing the *almond flour*, *all-purpose flour*, *powdered sugar*, and *cold cubed butter* in a mixing bowl. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.

Add the *cold egg* and stir gently until everything comes together. Avoid over-mixing as this can melt the butter and ruin the texture.

Roll the pastry out to a thickness of 1.5-2mm between two sheets of parchment paper. Chill in the refrigerator for at least 6 hours before baking.

Once chilled, cut out your preferred shapes, then bake in a preheated convection oven at 160°C (320°F) for 6 minutes. After that, add a layer of *frangipane* on top and continue baking for an additional 13-15 minutes.

In a bowl, combine the *sugar*, *almond flour*, *unsalted butter*, and *egg*, ensuring all ingredients are at room temperature. Use a whisk or mixer to beat until the mixture is smooth and uniform.

Transfer the frangipane mixture into a pastry bag and set aside until needed. This will be baked along with the shortcrust pastry.

In a saucepan, gently heat the *milk* and *heavy cream* until just below boiling; do not let it boil. Once warmed, sprinkle in the *carrageenan* and mix thoroughly until well combined.

Next, add the remaining ingredients, including the *white chocolate* and *vanilla paste*, and blend using an immersion blender until smooth.

Transfer the mixture into a container, cover with plastic wrap directly against the surface, and refrigerate to set until it becomes firm, creating a dense gel-like consistency. Before serving, whisk it lightly to achieve a fluffy texture.

Start by soaking the *gelatin* in cold water until it softens. In a separate bowl, mix the *raspberry puree* and *lychee puree* until well combined.

In another bowl, combine the *sugar*, *pectin*, and *ground chili pepper* and mix well. Gradually add this mixture to the warm fruit puree, stirring continuously over low heat until it reaches a gentle boil. Allow it to boil for one more minute for thickening.

Finally, stir in the soaked *gelatin* until fully dissolved, then transfer the confit to a pastry bag, filling the desired molds, and refrigerate the excess until set completely.