Raspberry Tart

Ingredients

• 0.5 Vanilla bean
• 150 g cold butter
• 100 g powdered sugar
• 250 g flour
• 2 pinches salt
• 2 egg yolks
• 1 tbsp ice water (as needed)
• 30 g Ground Almonds
• legumes (for blind baking)
• 100 g white chocolate
• 100 ml whipping cream
• 250 g raspberries
• 3 tbsp raspberry syrup
• 125 ml water
• 1 tsp Cornstarch
• whipped cream for serving

Instructions

1. 1.

   Preheat the oven to 200°C (top/bottom heat).

2. 2.

   Split the vanilla bean lengthwise and scrape out the seeds. Cut the butter into pieces. In a bowl mix powdered sugar with vanilla seeds. Sift flour onto the work surface, make a well in the center. Add the remaining dough ingredients into the well and cut everything together with a knife. Quickly knead into a smooth dough, wrap in cling film and chill for 30 minutes. Shape the dough between two sheets of film slightly larger than the tart pan, line the pan, prick the bottom with a fork several times and chill for another 30 minutes. Line with parchment paper and legumes and bake blind for about 17–20 minutes. Remove the legumes and paper. Carefully lift the tart base from the pan and cool on a wire rack.

3. 3.

   Melt the chocolate over a double boiler. Whip the cream until stiff peaks form, then fold it into the slightly cooled but still liquid chocolate. Spread this mixture evenly over the tart base, smooth with a spatula, and chill for 30 minutes.

4. 4.

   Meanwhile wash, dry and drain the raspberries. Whisk together the syrup, water and cornstarch until smooth, then slowly heat while stirring until it boils once.

5. 5.

   Spread the raspberries on top of the tart and pour the glaze over them using a spoon. Chill again for about an hour. Slice the tart and serve with whipped cream.