White chocolate raspberry tarte

All right, here it is. A thing of glory, a thing to marvel upon. The white Chocolate Raspberry Tarte from one of my new baking heroes. She just opened a lovely little café in our town and since then we have been enjoying our Saturday city tour endings with her genius Cheesecake Brownies or this marvelous tarte. If you ever come across here, be sure to check out her place, you will not regret it! This weekend has started on a very fun more upbeat note filled with great wine at a wine festival and has ended with a quiet Sunday full of cooking and baking – and obviously showing my mother all the love and respect she deserves! Hope you have spent your days just the way you like it! 


100g butter, cold and finely diced
75g confectioners sugar
a p
inch of salt
1 egg
200g all-purpose flour
50g blanched and ground almonds

300g frozen raspberries
75g white sugar
a spritz of lemon
a pinch of salt
2 tbsp. corn starch
70ml water

150ml cream
75g Butter
320g white chocolate
a pinch of vanilla

This is not hard, is just takes up some waiting time – but because we are all super patient people, that will be no problem at all for us! Make the pastry by kneading everything together with your hands. Press the dough into a pie or tarte baking dish, and bake at a 175°C for 15 – 20 minutes. Let cool completely! Seriously, do so! Now, while the pastry is cooling, mix all the ingredients for the raspberry filling in a sauce pan, bring to a boil on medium heat and let bubble away for a few minutes until it thickens slightly. Keep an eye on it to not let it burn (that did not happened to me, never does…). When done, let cool completely. I am serious you guys, do not take the short cut! 

When cool, spread on the pastry. In another sauce pan heat the cream, vanilla and butter, bring to a boil and pour it over the white chocolate broken into pieces. Stir firmly until the chocolate is melted and everything is smooth and combined. Now pour this dreamy pale mixture carefully on top the jewel like raspberry filling. Put into the fridge for at least two hours to stiffen. Be careful that the tarte stands straight. 

Have a piece and be off to cake heaven. 

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