Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 100 g butter
• 30 grams sugar
• 1 egg (s)
• Fat for the shape
• Flour for the work surface
• Legumes for blind baking

For the cream:

• 300 chocolate, white
• 150 g mascarpone
• 70 g butter

For the compote:

• 300 g raspberries, frozen
• 10 mint leaves
• 1 tablespoon sugar
• 2 tablespoon cornstarch
• 3 tablespoons water

For the set:

• 100 g raspberries
• some mint leaves

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Instructions

1. Preheat the oven to 175 ° C (top / bottom heat).
2. For the shortcrust pastry, put butter, flour, sugar and egg in a bowl and knead to form a smooth dough. Chill the dough for about 30 minutes.
3. Then grease a tart pan, roll out the dough on a floured work surface and line the form with the dough. Cover the shortcrust pastry with baking paper and legumes and blind-bake for about 20-25 minutes. Let cool down.
4. For the compote, heat the raspberries together with the sugar in a saucepan, stirring constantly. Cut the mint leaves into small pieces and add to the raspberry mixture. Mix the cornstarch with the water until smooth. As soon as the raspberries start to simmer gently, add the cornstarch mixture spoon by spoon.
5. When the mixture has thickened slightly, remove it from the heat and cool it lukewarm. Spread the lukewarm raspberries on the shortcrust pastry and let cool down completely.
6. For the chocolate cream, heat the mascarpone together with the butter in a saucepan, stirring occasionally. Break the chocolate into pieces in a bowl. When the mascarpone butter mixture is smooth, pour it over the chocolate. Stir the chocolate mixture into a homogeneous mass.
7. Finally, pour the cream onto the raspberries and smooth out with a protractor or spoon. Now chill for at least 2 hours. If you want, you can decorate the tart with raspberries and mint.