For the white chocolate shells filled with raspberry gel you’ll need to start off by making your gel. In a pot, combine water, raspberries, sugar and agar and boil for 1-2 minutes. Pour the raspberry filling into a bowl lined with a strainer to remove any seeds, then pour into a container and chill in the fridge until set. Once set, transfer the raspberry gel to a blender and blitz. This will give you a silky smooth and shiny finish. Pour into a piping bag and set aside.
For the chocolate shells, melt some white chocolate in the microwave. If you find that it is too thick you can thin it out with a bit of coconut oil or cocoa butter. You can find vegan white chocolate online pretty easily online or in the health food section of larger grocery stores. To coat the shells, fill them up completely with the melted chocolate, tip them over and pour out the excess then place them upside down on top of a rack to dry.
If once the chocolate has set you think they need a second coat, just repeat by filling up the mold, dumping out the excess and placing onto the rack to set upside down again. Once your shells are set, pipe in the raspberry gel leaving a small amount of room for the final layer of chocolate. Pop these into the freezer to set up for about 15 minutes. Once the gel is slightly set, pour some chocolate over the gel and then use a knife or bench scraper to gently scrape off the excess. Set these aside to set up. Once the chocolate is totally set, remove them from the molds and place onto a sheet of parchment. Finish the shells off with pearlised lustre spray if you want to add that shimmery, pearlescent look of real sea shells.
Now that the tart and chocolate shells are ready, you can really decorate you however you like. Add the sea shells to the top, some fresh edible flowers or some berries.