The weekend is coming, so here is a wonderful recipe for the perfect combination of all time: white chocolate and raspberries on an almond crust.
It is no secret how much I love fruit tarts, so they are actually one of the desserts I make more often at home. Using this one as your base recipe, you can then top it with any fruit in season.
The crust is very soft, and the almonds add a special touch of flavor and texture. I know many of you may think that making pastry cream is a lot of work, and that it rarely ends up having the right consistency, but if you follow every step of my recipe, it will be perfect!
If you try out this White Chocolate and Raspberry Tart, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
White Chocolate and Raspberry Tart
Ingredients
For the crust:
- 200 gr all-purpose flour
- 3 tbsp ground almonds (optional)
- 2 tbsp sugar
- 100 gr unsalted cold butter , cubed
- 1 tsp vanilla extract
- 1 egg yolk
For the pastry cream:
- 3 tbsp cornstarch
- 1/2 cup white sugar (divided)
- 4 egg yolks
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 70 gr white chocolate, chopped
- 250 gr raspberries (or any other red fruit)
Instructions
For the crust:
- Mix the dry ingredients, rub in the cold butter with your fingers until the mixture is crumbly. Add vanilla, egg yolk and work until the dough comes together (if necessary, add ice cold water). Do not knead. Chill for 30 minutes. Preheat oven at 180ºC / 350ºF. Roll out the dough, transfer into a greased round baking dish and bake for 15 minutes. You can check out every step of the dough making process in my recipe of How to make pie crust?
For the pastry cream:
- In a bowl, mix cornstarch with ¼ cup sugar. Add yolks and whisk until smooth. Place the milk, ¼ cup sugar and vanilla in a saucepan over low heat and bring to a boil. Remove from the heat, and slowly add a few tablespoons of hot milk to the yolk mixture, stirring all the time, until they are warm. This is done so as to temper the eggs. Then, transfer all the mixture back to the saucepan and back to the heat, stirring constantly for about 3 minutes. The pastry cream will thicken very quickly, but it is very important to cook the cornstarch. Turn off the heat, add the chocolate and butter. Let it stand for a couple of minutes and mix to combine. Pour into a bowl, cover directly with plastic wrap to stop a skin from forming on the cream. Let it cool and chill.
To assemble:
- Fill the cooked pie crust with the pastry cream and top with the raspberries or any other red fruit.
