Truffle Tart with Raspberry Stone
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 18 mins |
| Total Time | 4 hrs 18 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 g butter
- 70 g powdered suar
- 2 pinch (s) salt
- 1 egg (s)
- 200 g flour
- 2 tablespoon almonds, ground
- 400 g raspberries, frozen or fresh
- 100 g suar
- 1 lemon (s), which 2 teaspoons freshly squeezed lemon juice
- 3 tablespoon cornstarch
- 200 g crème fraîche
- 400 g chocolate, white
Print Recipe
Pin Recipe Instructions
- For the almond shortcrust pastry, cut 100 g of cold butter into small cubes and place in a mixing bowl. Add powdered sugar, a pinch of salt, egg, flour and almonds. Use a hand mixer with a dough hook to mix the ingredients into a smooth dough, wrap it in cling film and place in the refrigerator for about an hour.
- Line the baking pan with parchment paper. Pour the dough into the mold and press it flat. Form a border about 2 cm high on the sides. Bake the tart in the tart pan for 18 minutes at 175 ° C.
- Sort or defrost the raspberries and drain and mix with 100 ml of water, sugar, lemon juice, a pinch of salt and cornstarch in a saucepan. Bring to the boil, stirring, and simmer a little so that the mixture thickens. Spread the filling on the tart base and put everything in the fridge for 30 minutes.
- Bring the crème fraîche and butter for the cream to the boil in a saucepan. Finely chop the chocolate, place in a bowl and pour the hot crème double mixture over it. Mix everything until all of the chocolate has melted. Carefully pour the truffle cream onto the chilled tart.
- Put the tart in the refrigerator for another 2 hours and let it set.
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