White chocolate ganache is whipped until light as air and used to top this dreamy treat. Nathalie imports gold glitter glaze to fill the raspberries for a luxurious look.
INGREDIENTS
Almond Crust
2 cups flour
2/3 cup salted butter
3/4 cup and 1 Tbsp icing sugar
1/3 cup almond powder
1 large egg
White Chocolate Ganache
1 cup whipping cream (35%)
1 vanilla bean
1/2 cup white chocolate couverture
METHOD
Almond Crust
1. In a mixer fitted with the paddle attachment, beat the flour and butter together until the mixture is sandy.
2. Add the remaining ingredients. Knead until the flour has completely disappeared. Wrap in a plastic wrap and reserve in the fridge for 2 hours.
3. Roll out dough until 3 cm thick. Divide the dough into 6 portions. Gently press each over the bottom and sides of the tartlet molds. Let rest for 20 min in the fridge. Bake at 350°F until nicely browned.
White Chocolate Ganache
1. On the stove, warm the cream with the vanilla bean until hot. Pour over chocolate.
2. Stir to incorporate and melt the chocolate. Let chill in the fridge for 3 hours.
3. Whip until mixture holds stiff peaks.
4. Fill the tart with the cream. Top with raspberries.
Yield 6 tartlets