White chocolate tart
A white chocolate tart is a delightful dessert that combines the creamy sweetness of white chocolate with a buttery, crumbly tart crust.
INGREDIENTS
FOR THE SHORT PASTRY
220 g flour (Type 405)
70g sugar
1 pinch of salt
130g butter
Some butter for the mold
1 egg yolk (size M)
200 g legumes for blind baking
FOR THE RASPBERRY FILLING
100 g white chocolate coating
500g raspberries
1 tablespoon of sugar
3 sheets of gelatin
FOR THE CHOCOLATE FILLING:
150g mascarpone
100g cream
1 vanilla bean
350 g white chocolate coating
TO GARNISH:
Fresh raspberries
Some grated white chocolate
PREPARATION
1st step
Mix flour with sugar and salt in a bowl. Add butter in pieces and egg yolk.
Knead quickly with your hands to form the dough. Wrap the dough in foil and chill for approx. 30 minutes.
Preheat the oven to 200 degrees (fan oven: 180 degrees). Grease the base of the tart pan (Ø 26 cm).
2nd step
Roll out the shortcrust pastry thinly, line the tin with it, cut off any excess pastry at the edge with a knife.
Prick the shortcrust pastry base a few times with a fork.
3rd step
Place baking paper on the shortcrust pastry, add the legumes on top and distribute.
Bake in the oven for 20 minutes. Remove the baking paper with the legumes and allow the shortcrust pastry base to cool completely.
Remove the tart from the mold and transfer it to the desired cake plate.
4th step
Bring the raspberries and sugar to the boil in a saucepan, then take the saucepan aside.
Soak gelatine in cold water for approx. 5 minutes.
Squeeze out the gelatine and add it to the raspberry mixture.
Allow to dissolve (the liquid must no longer boil!). Put aside.
5th step
Roughly chop the couverture and melt it in a bowl over a hot water bath. Brush the tart base with it using a brush.
This prevents the floor from becoming soggy. Refrigerate for 30 minutes.
Spread the raspberry filling on the tart base and smooth it out. Cool again.
