Recipe
Raspberry Caramel & Mousse Tartlet
Ingredients
Sucree Dough
Raspberry Caramel
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SUCREE DOUGH
- Cream together butter and sugar.
- Scrape down bowl and add in egg.
- Add in dry, wrap and chill.
- Roll out 6 inch tart shell and chill.
- Blind bake @ 350ºF for approximately 15 minutes.
- Egg wash and bake again for 5 minutes.
RASPBERRY CARAMEL
- Make a dry caramel with the sugar and stir in butter and cream.
- Once caramel starts to cool down stir in spreads, vanilla and salt.
- While still warm pour into base of tart shell.
Recipe by Chef Julie Cassara
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