inthekitchen
White Chocolate Tart
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 ciao ! / apr / may / two thousand seventeen 15