This must be the easiest recipe to try EVER! You will need a tart case, whipping cream, white chocolate and raspberries. Simple as that! And trust me, it is beyond delicious.
SWEET SHORTCRUST PASTRY
120g butter
70g icing sugar
25g ground almonds
pinch of salt
1 egg
200g plain flour
Homogenize butter in a mixer and start adding following ingredients one by one making sure to incorporate each into the mixture before adding the next one: sifted sugar, ground almonds, salt, egg and flour. Combine them just until it all comes together. Wrap it in cling film and refrigerate for 2h.
Prepare your tart tin and blind bake for 15 min or until lightly coloured. If the pastry is still pale take the beans out and return to the oven for few more minutes.
CREAM FILLING
300ml whipping cream
200g white chocolate
Pour cream into the pan and place it on the hob. It needs to be warm enough to melt the chocolate. Don't let it boil. Take it of the heat , let it cool a little and refrigerate it for at least 4 hours (ideally over night). When you are ready to fill your tart just whip it, like you normally whip the cream.
