Mix the almond powder, butter, icing sugar, salt and vanilla pod until well combined. Add the eggs and right after that the flour. Let the dough rest for a few hours or overnight. Roll out the dough at 1,5mm. Bake at 155 ℃ ( 311℉) for +-25 minutes.
In a pan heat up the raspberry and strawberry puree with the sugar. Add the jasmin tea and let it infuse for 5 minutes. Mix with the egg yolk and heat up until 85 ℃. Add the gelatin mass and butter and mix with the handblender.
Mix the eggwhite and sugar B until stiff peaks.Do the same for the eggyolk and sugar A. Add the almond powder and flour to the eggyolk mixture. fold in the eggwhite and ones everything is fully incorporated add the melted butter.
In a pan heat up the milk, cream and glucose. Take it of the heat when it's boiling. Add the bloomed gelatine, white chocolate and mascarpone. Mix this with a handblender and let it set overnight. Whip before using.
Make the tartlets in a heart shaped mould and freeze them. Bake them when frozen. Start with a layer of sponge, then on top the cremeux and put it in the fridge to set, ones it's set, pipe the lines of namelaka with a small piping tip. decorate the tartlets with drops of neutral jelly and dobla decorations.