Combine the dry ingredients in the bowl of your mixer.

Add the butter and mix until the mixture looks sandy and the butter is broken into very small pieces.

Add the egg and vanilla, all at once and mix just until the dough comes together.

Wrap in plastic wrap and refrigerate for at least 6 hours.

Once chilled, transfer on a floured working surface and roll it into a 2mm thick sheet. Place the dough in your tart ring and press it lightly to line the ring well.

Puncture the bottom of the tart with a fork to allow steams to escape then freeze for at least 10 minutes.

Bake in the preheated oven at 170C for 15-20 minutes or until slightly golden brown. Allow to cool down.

Mix the butter and sugar in a bowl for 5 minutes until pale and light. Stir in the eggs, gradually, mixing well.

Add the almond flour, pistachio, cornstarch and flour, as well as salt and vanilla and mix to combine.

Spoon the frangipane into a pastry bag and pipe it into the tartlette shells, filling them only 3/4.

Top with a few pieces of fresh raspberries.

Bake in the preheated oven at 160C for 15 minutes or until set.

Allow to cool down completely.

Bloom the gelatin in water.

Heat up the cream in a pot.

Remove from heat and add the gelatin.

Pour over the chocolate and pistachio paste in a bowl and blend until smooth.

Cover with plastic wrap and refrigerate for 8 hours.

Whip until fluffy and stiff then pipe on top of each tartelette. Decorate with fresh raspberries and chopped pistachio.