Combine flour, powdered sugar, ground almonds, salt, and butter in a food processor. Blitz into a bread crumb like texture.

Add egg yolk and blitz until combined. Knead into a dough. Wrap and Chill for 30 minutes.

Roll out into a 9cm by 28cm rectangle. Cut out 4 strips (about 2 cm wide). Line the 9cm pastry ring. Freeze for 20 minutes.

Line 2 8cm pastry rings with acetate. Place the rings on a strip of acetate.

Soak gelatin in cold water for 5 minutes.

In a large, heatproof bowl, place chocolate and praline paste. Place over a pan of gently simmering water. Heat until the chocolate is melted. Remove from heat.

Add drained gelatin to the chocolate and stir until the gelatin is melted completely. Stir in egg yolks and set aside.

In a large bowl, whisk egg whites until soft peaks are formed. Slowly add sugar, a little at a time, until stiff peaks are formed. Gently fold into the chocolate mixture.

Divide chocolate mix between the 2 tart rings, level, and let chill for one hour.

Line a 15cm by 10cm tray with a sheet of silicone.

Soak gelatin in cold water for 5 minutes.

Blitz raspberries in a food processor until it reaches a pureed state. Pass puree through a sieve into a small pan, Add sugar and 2 tablespoons water.

Place the pan over medium heat and bring to a gentle boil.

Remove from heat, stir in gelatin until the gelatin has fully dissolved. Pour the mixture into the prepared tray and leave to cool. Then chill for an additional 30 minutes or until set.

Combine ground hazelnuts, flour, sugar, and butter in a large bowl. Rub until a crumb like texture is achieved. (This can also be done in a food processor).

Melt ¾ of the dark chocolate in a heatproof bowl over a pan of simmering water. Heat until the chocolate reaches 106° Fahrenheit. Remove from heat and add in the remaining chocolate. Stir until melted. Cool until the chocolate reached 90° Fahrenheit.

Spread chocolate on acetate until it is 3mm thick. Leave for 10 minutes or until almost set. Stamp out 8 small rounds (I used the back end of a piping nozzle).

Cut the raspberry jelly into 4 8cm by 2cm strips.

Cut each mousse in half (to make semi-circles). Place one half of each mousse into each pastry ring. Place the jelly on the flat (cut) side of the mousse.

Create 4 small piles of hazelnut. Stand 1 start in each pile.

Place raspberries and cut chocolate circles on top of the raspberry jelly.