Recipe for White Chocolate and Raspberry Soufflé Tartlet

Finely chop the white chocolate. Bring the cream to a boil and pour it in 2 or 3 times while mixing well to obtain an emulsion. Whisk the eggs with the sugar using an electric whisk for 10 minutes to achieve a sabayon consistency. Gradually incorporate this mixture into the chocolate. Line 4 tartlet molds with the shortcrust pastry. Spread a layer of raspberry jam in the bottom of each tartlet. Add the chocolate mixture, then distribute the raspberries, pressing them in slightly. Bake for 8 to 10 minutes in a preheated oven at 210 °C. Serve the tartlets warm, accompanied by vanilla ice cream, for example.