Shortcrust pastry

Mix in the mixer bowl the butter with the sugar and the vanilla. 
Add eggs, salt, almond powder and the flour at the end. Roll the dough between two sheets of parchment paper at 2 mm and 
leave to rest overnight. Cook in perforated rings for about 18 minutes at 165 °until golden brown . Brush with the egg-cream mixture five minutes before the end of cooking, 
and complete the cooking.

Sponge cake

Beat the egg whites with the sugar (a). In another bowl whip the whole eggs with 
the sugar (b). Sift the powders. Melt the butter and add a small part of whipped egg and a small 
part of powders. Add the powders to the whipped eggs in several times, alternating them with the whipped egg whites. Incorporate the butter mixture, finally the last part of the egg white. Spread on 5 mm thick sheets (500g per pan) and cook at 190 ° C for 9 minutes.

Whipped lime ganache

Heat the lime juice to 45°, add the gelatine hydrated. Pour the mix over the melted chocolate and the lime zest. Add the fresh cream. Leave to rest overnight in the fridge and whip the following day.

Creamy fruit of forest

Mix the purees with the lemon juice. Mix the sugar with the eggs and add them to the purees. 
Cook until the first boil, pour on Ruby chocolate and mix. Add the butter and vanilla and mix until smooth. Chill at positive temperature.

Assembly

Spread a layer of Visciolata Selezione Cesarin on the cooked shortcrust shells. Add some Fruit of the Forest TuttaFrutta Cesarin. Fill the tartlet with the creamy fruit of forest filling and finish with the sponge cake. Fill up an heart mold with the whipped lime ganache and freeze in the shock freezer. Glaze with the TopGel mirror Selezione Sourcherry Cesarin. Place a glazed heart on the top of an upside down tart and decorate with the Fruit of the Forest TuttaFrutta Cesarin.