White chocolate and raspberry tartlets

1. Preheat oven to th. 7-210°C. Cut the dough into four and roll it out in 4 tartlet molds. Prick the tart shell with a fork and bake for 20 minutes.

2. Meanwhile, soften the gelatin in a bowl of cold water. Melt the chocolate in a double boiler with the butter. Heat the unsweetened condensed milk and add the drained gelatin. Stir, then add the chocolate mixture and stir for 3 minutes. Let cool.

3. Remove from the oven, let cool the tartlets, then pour the chocolate mixture on the bottom. Scatter the raspberries on top. Store for 1 hour in the fridge.

Photo credit: Sucré Salé