• For the chocolate sugar dough:

• ½ cup sugar or 100 g
• 1½ cups butter or 300 g, softened
• 4½ cups plain flour or 600 g
• 2 egg
• ¼ tin NESTLÉ® Sweetened Condensed Milk or 100 g

• For the raspberry cream:

• 20 g gelatine, sheet
• 500 g raspberry, purée, or blended frozen raspberry
• 150 g NESTLÉ® Sweetened Condensed Milk

• For the raspberry sauce:

• 200 g raspberry, frozen
• 50 g NESTLÉ® Sweetened Condensed Milk

• For the chocolate mousse:

• 20 g gelatine, sheet
• 300 g plain chocolate
• ¼ tin NESTLÉ® Sweetened Condensed Milk or 100 g
• 500 g whipping cream

Preparation

Combine all the dough ingredients together making soft dough and make a tart using a mold for tart; bake it in a 170 °C preheated oven for 8-10 minutes or until it becomes golden in color.

Soak the gelatin in cold water for 5 minutes and boil the raspberry. Add the gelatin to the boiled raspberry and NESTLÉ® Sweetened Condensed Milk . Pour inside the tarts and freeze for 1 hour.

To prepare the fresh raspberry sauce, blend the frozen raspberry with the NESTLÉ® Sweetened Condensed Milk .

For the chocolate mousse, soak the gelatin in cold water for 5 minutes, then melt the chocolate, warm the NESTLÉ® Sweetened Condensed Milk , and mix the 3 ingredients together; using a spoon add the whipped cream slowly. Keep in fridge for 1 hour and top over the raspberry tart. Serve with raspberry sauce.