Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Put the tart in the refrigerator for another 2 hours and let it set.