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White Chocolate Raspberry Tarte

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An easy-to-make tart filled with raspberry covered with white chocolate ganache topped with seasonal fruits is a summer favorite in Europe but can be made year round.

  • Medium
  • 2 person(s)
  • 35 Mins
  • 1 Likes
 

Ingredients

    • Butter200 grams
    • Sugar100 grams
    • Egg1
    • Flour300 grams
    • Salta pinch
    • Vanilla Paste1 tsp
    • Frozen Raspberries500 grams
    • Lime Zest½ tsp
    • Sugar50 grams
    • Cornflour2 tbsp
    • Warm Water2 tbsp
    • White Chocolate, Chopped250 grams
    • Cream90 grams
    • White Food Color1 tsp
    • White Food Color1 tsp
    • RaspberriesFor garnish
    • BlueberriesFor garnish
    • Mint leavesFor garnish

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!
 
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