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Raspberry and White Chocolate Tart

Difficulté : Medium
Catégorie : Sweet
Cout : Affordable
A generous tart filled with white chocolate ganache and fresh raspberries. One bite of this crispy coconut pie with this layer of cold, vanilla cream and soft, raspberries releasing their juice, you will be transported!

Recipe of the “raspberry and white chocolate pie” for 4 persons:
The dough: (there is enough dough for two pies…)
-125g of soft butter
-35g icing sugar
-50g of egg
-210g of flour
-25g almond powder
– the tip of a knife with vanilla powder
Ganache: (double the ingredients if you make two pies or a very large one…)
-200g of white chocolate
-10cl of full cream
-25g of invert sugar
-25g of cocoa butter
the tip of a knife of vanilla in powder
-250g of fresh raspberries 
Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
 Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
 Add the beaten egg ahead of time and mix just to incorporate it, but no more!
 Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!
 Roll out the dough quite thinly and line with 8 pie circles  cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!
Cut the excess dough by passing a knife around the circle!

Do the same for all the circles!
Prick the bottom of the dough with a fork on all the circles.
Then put a sheet of cellophane paper ( SPECIAL MICROWAVE COOKING!! The others melt! ) on a pastry base.

Fill with flour by pressing down to fill the bottom at right angles!
And close like a little bundle.
At this stage, we have small perfectly dark circles!
Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.
Preheat the oven to 180°C.
Bake for 15 minutes at 180°C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.
Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.
We then obtain dough bases ready to be filled with delicious chocolate cream!
If you have done the job right, you can see the right angle!

Then take the dough out, remove the circle and carefully put the dough on a rack to cool.
Then prepare the ganache. Place white chocolate (or ivory couverture) in pieces in a bowl.

Boil the cream, cocoa butter, invert sugar, with the tip of a knife of vanilla powder over moderate heat.

When the cream is boiling, add the gelatin leaf. Mix well and pour the hot cream over the white chocolate.

Mix well to melt all the chocolate.
When the dough is cooled, put it on a dish. Pour the ganache (when it’s a little cooled, not hot!) over the dough.
Chill for at least 2 or 3 hours.

Finish by arranging the raspberries harmoniously. Keep chilled until ready to serve!

You can of course sprinkle with powdered sugar.

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