White Chocolate Raspberry Tarte

Preparation

• Whip the butter until creamy. Scrape the bowl and incorporate the sugar.
• Add the egg, salt and vanilla. Switch to a kneading hook or wooden spoon. Stir the flour in the mixture, adding one third at a time.
• Use your hands to knead the dough into a ball - make sure it does not stick to your hands. If it does, add more flour. If it is too dry to combine into a smooth dough, start again and use more of your butter or add a second egg. Chill the dough for at least one hour, better overnight.
• Roll out on parchment paper, then flip onto a well-buttered Tarte from another round baking tin. Carefully press the dough into the form. Use a fork to ensure hot air can escape from underneath the dough.
• Place parchment paper on top, fill with dried peas or beans to blind bake in the oven. Bake at 180C for 17min. Check for browning on the crust.
• Once they start to disintegrate, add the lime zest and sugar amount depending on how sweet you like it. Let it boil until there are no more raspberry lumps.
• Dissolve the cornflour in the water, make sure there are no lumps either. Add the cornflour mixture into the raspberries.
• Stir, let boil until it feels jam-y. Remove from heat, fill raspberries into a separate bowl, and let cool down for 30 minutes.
• Fill into the tarte case once removed from its tin and cooled down. Chill in the fridge for at least an hour.
• In a pan add cream and bring it to a boil.
• Pour over white chocolate. Let sit for 2-3 min. Stir until completely smooth mixture - if lumps remain, place bowl over water bath and keep stirring.
• If preferred, add a couple of drops of the white food coloring and stir until completely incorporated.
• Let cool until consistency is about that of honey. Pour over cooled raspberry filling in the tarte case. Place back in fridge.
• For garnishing, cut the fruit in slices.
• Arrange on top of the hardened white chocolate ganache according to personal taste.
• Wait to do this until the ganache is thickened to the touch.
• Enjoy!