White Chocolate Tart with Berries

Ingredients

• 200 g Flour
• 100 g cold butter
• 1 pinch salt
• 2 tbsp sugar
• 1 egg
• baking paper
• dried legumes (for blind baking)
• 300 g white chocolate
• 50 g crème fraîche
• 100 g Soft Butter
• gooseberries
• raspberries
• blueberries
• raspberry sauce for drizzling (optional)

Instructions

1. 1.

   Sift the flour onto a work surface, mix with sugar and salt, then press a well in the center. Cut the cold butter into small pieces and distribute around the well; add the egg, about 30 ml lukewarm water, and cut everything together with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Roll out the dough on a lightly floured surface and line a greased tart pan with it. Cut baking paper to size, lay over the dough, press dried legumes onto it, and bake in a preheated oven at 200 °C for about 20 minutes. Remove the legumes and paper and let the base cool.

3. 3.

   Melt chopped chocolate over a double boiler, heat crème fraîche in a saucepan, then stir into the melted chocolate. Gradually fold in the soft butter until smooth. Spread the mixture over the cooled tart base, level it, and allow to set. Top with berries and drizzle raspberry sauce before serving.