Difficulty:[usr 2]
Line the buttered tartlet molds with all-butter shortcrust pastry.
Bake them for 20 minutes in the oven at 200° C (th.6/7).
Spread each tart base with a tbsp of raspberry jam, keep warm.
Chop the walnuts except 4 kernels that you keep for decoration.
Mix the raspberries into a coulis with the cane syrup, reserve four for decoration.
Beat the egg whites until stiff.
Whip the egg yolks with the sugar until pale, add the chopped walnuts and fold the egg whites into the mixture.
Coat the tartlets with this device. Return to the oven for 5 minutes.
Place the warm tartlets on plates, decorate them with half a walnut and a raspberry, spread the raspberry coulis around the tartlets, add a few leaves of lemon balm fresh (failing mint leaves).
Hubert wishes you happy holidays
