Combine the butter and sugar in a bowl and mix until creamy for 2 minutes.

Add the vanilla and egg and mix well.

Stir in the flour, salt and baking powder and knead just to bring the dough together into a ball.

Wrap in plastic wrap and place in the fridge for 30 minutes.

Transfer the dough on a floured working surface and roll it into a thin sheet, about 3-4mm thickness. Cut the dough into rounds that are big enough to fit your tartlet pans. Press the dough on the bottom and sides of the pans and remove the excess of dough.

With a fork, score the bottom of each tartlet a few times to prevent air pockets from forming and bake in the preheated oven at 350F for 10 minutes until golden brown on the edges.

Allow the crusts to cool in the pan before removing them.

Pass the raspberry puree through a fine sieve and pour it in a saucepan.

Add the sugar and lemon juice and bring to a boil. Cook just until the sugar is dissolved.

Bloom the gelatin in cold water for 10 minutes then melt it and mix it with the raspberry puree.

Allow to cool to room temperature then evenly distribute it into each tartlet crust. A thin layer of jelee is enough. Place in the fridge.

Bring the cream to the boiling point in a saucepan. Don't allow it to boil. Remove from heat and add the lavender. Allow to infuse until cooled then drain well.

Place the cream back on heat and bring it to the boiling point.

Remove from heat and stir in the chocolate. Mix until smooth then add the butter.

Place aside until cooled then spoon the ganache into each tartlet.

Place back in the fridge.

Bring the cream to the boiling point in a saucepan.

Remove from heat and stir in the chocolate and a pinch of salt. Mix until melted and smooth.

Add the vanilla and a pinch of pink pepper then allow to come to room temperature.

Whip the cream with powdered sugar until stiff then fold it into the chocolate mixture.

Spoon the mousse over the white chocolate ganache.

Allow to set in the fridge and decorate with fresh raspberries.