STRAWBERRY
WHITE
PEACH
MINT

Mix the Debic Croissant butter, icing sugar, salt and almond powder. Add the eggs followed by the sieved flour and the potato starch. Wrap and refrigerate the dough. Laminate at 2 mm, then use a mold to create a round shape with an 8 cm diameter. Bake at 150°C for 15 minutes.

Heat 1/4 of the cream, white peach puree, vanilla and sugar. Dissolve the gelatin mass in the mixture. Add the remaining cream and mascarpone. Mix with a hand blender and pass through a fine sieve. Leave to cool.

Mix the soft butter with the almond paste. Add the eggs one by one and combine with the flour and lime zest.

Heat 1/3 of the puree with the sugar. Add the gelatin mass to dissolve, followed by the remaining puree. Leave to cool until 35°C. Fold in the soft whipped cream.

Fill the tartlets with a layer of lime frangipane and bake for 25 minutes at 150°C. Cool down and fill to the edges with the strawberry mousse. Whip the white peach vanilla cream gently and pipe a blob on the tartelettes. Decorate with mint leaves, fresh raspberries and chocolate decoration.