MAKE THE CRUST: Cream
the butter, sugar and salt. Add the egg whites and combine. Add the flour and
baking powder and mix until just combined.
Roll the dough to ¼” thick and
thoroughly chill.
Line a 9 or 10” tart pan with the
dough and dock the sides and bottom.
Bake at 350F until evenly golden
brown. Let cool before filling.
MAKE THE PEANUT BUTTER MOUSSE: Combine mousse ingredients and whip
on medium speed until medium peaks form. Use immediately in the prepared tart
shell and chill until firm.
MAKE THE RASPBERRY GELEE: Combine
the raspberries and sugar and cook until boiling. Continue boiling for 2
minutes while stirring. Remove from the heat. Add lemon juice and bloomed
gelatin.Stir until gelatin is melted. Pour raspberry gelee over peanut
butter mousse and chill until set.
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