1 Remove the stems from the figs, cut them into pieces and place them in a food processor with the gavottes and honey; the mixture should form a ball. Place 1 tsp of dough in mini tartlet molds and flatten using a tartlet imprint (as shown in photo).
2 Soak the gelatin sheets in cold water for 10 minutes. Heat the milk, add the grated chocolate, then incorporate the gelatin sheets, stir gently and add the kiwis that you will have blended beforehand. Deposit 1 tsp of this filling on the tartlet bases.
3 Cook the raspberries with the syrup and crush them roughly, squeeze out the gelatin sheet and incorporate it into the mixture while still warm. Wait until it has cooled before depositing 1 tsp of the third mixture. I placed it in the freezer for a good two hours for the whole thing to set. Advice (if I may): if I were to remake this recipe, I would use 1 tbsp as the unit of measurement for the tartlet base and for each mixture so the bites are more substantial. They must be stored in the freezer and taken out 10 minutes before serving.
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