You can replace raspberries with strawberries or blackberries. The cream can also be replaced by fresh cream
Preheat the oven to 180º C.
Separate the yolks from the whites and beat the egg yolks with the sugar until a lighter cream forms doubling the volume.
Add the sieved corn starch with the powdered cocoa and pinch of salt and mix with a spatula or a fouet.
Meanwhile, melt the chocolate in a water bath or microwave, then add to the food mixer and mix.
Mix the egg whites, add half to the dough, mixing gently with a fouet or spatula, then mix the other half.
Grease the bottom of a 20 cm x 20 cm square baking dish, lined with baking paper and bake for 15 minutes.
Remove from the oven and set aside until cool down.
Unmold the dough and cut 4 discs with a 7 cm diameter cutter. You can make smaller disks too, it will pay off more.
Arrange the cake disks on a straight board or dish and distribute the raspberries with the thinnest part up, filling the entire base.
Put a strip of acetate around each disc and attach it with a piece of tape to prevent it from opening. Reserve while preparing the mousse.
Hydrate the gelatin sheets in cold water for 10 minutes.
Remove the leaves from the water and gently squeeze out the water excess.
In a pan, put the milk, sugar and gelatin.
Heat over low temperature only until melting gelatin and turn off the heat. Do not boil the gelatin to avoid losing the gelling ability.
Melt the chocolate in a water bath or microwave, add half to the gelatin and mix well, then add the other half and mix until well incorporated. Reserve.
Place the cold cream in a bowl and mix until light whipped cream.
Add the mixture of gelatin and chocolate slowly while mixing.
Mix until cream forms a very creamy and light texture. Remember that it cannot be too liquid, because it can sink and hide the raspberries. A tip in case it is put in the freezer for at least 5 minutes and mix a little more.
To favor assembly, place the mousse in a large pastry bag and make a medium cut.
With the bases prepared, cover with the chocolate mousse, placing the beak in the center of the tart and fill to the top of the acetated.
Finish leveling the surface with a spatula and bring the tarts to the refrigerator for at least 4 hours before serving.
After pausing the refrigerator, carefully remove the tart apples, garnish with chocolate sprinkles and raspberries.
Our extra tipps:
With leftover cake and mousse, you can make a mug cake.
You find the strips easily in stores or websites that sell confectionery, we bought the strip with 10 cm in height and cut to be 6 cm, but to uncomplicate you can buy the strip 5 cm high, the little tart will only get a little lower.
We recommend leaving it in the refrigerator overnight to ensure the perfect texture.
Decorate also with a white flower called honey flower (Alisso) and a basil leaf, but it is optional.