Raspberry Tart with White Chocolate Cream

Summary

Ingredients

• 250 g flour
• 2 tablespoon powdered sugar
• 125 g mararine
• 1 egg (s)
• 450 g raspberries, frozen
• 2 tablespoon sugar
• 1 pack cake topping
• 250 ml cream
• 150 g chocolate, white
• 2 cl orange liqueur

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Instructions

1. Coarsely chop the chocolate and melt it in the cream over a mild heat. Add the orange liqueur and refrigerate for at least 8 hours.
2. Sprinkle the frozen raspberries with sugar and allow to thaw. Catch the juice in the process.
3. For the base, mix flour with powdered sugar. Knead into a dough with the margarine in flakes and the egg. Chill for about 30 minutes.
4. Roll out the dough and line a tart shape with it. Weigh down the dough base with baking paper and legumes and bake for about 20-25 minutes. Let cool down after tumbling.
5. Fill up the collected raspberry juice with water and use it to prepare a cake topping according to the instructions. Mix in the raspberries and spread on the base. Beat the chocolate-cream mixture until stiff and spread it over the cooled raspberry mixture. Decorate as desired.