RASPBERRY CARAMELIZED WHITE CHOCOLATE TART

INGREDIENTS

TART CRUST
250 g all pourpose flour
90 g powdered sugar
125 g butter
1 tsp vanilla paste
1 egg
1 tbsp almond flour

RASPBERRY CURD
3 dl frozen raspberries
3 egg yolks
3/4 dl sugar
1 tsp vanilla paste
50 g butter
1 tbsp corn starch

CARAMELIZED WHITE CHOCOLATE CREMEUX
50 g caramelized white chocolate
1 egg yolk
20 g sugar
1/2 gelatine leaf
40 ml milk
40 ml heavy cream
1 tsp vanilla paste

DECORATION
Fresh raspberries
Summerbird’s amber croquant bar

You can buy caramelized white chocolate like I did here or you can make it yourself. I used the amber chocolate from summerbird but you could use Callebaut’s gold chocolate too. Or some other kind of caramelized white chocolate. If you wanna make your own you’ll just need some good quality white chocolate. Chop the white chocolate and place it in a ovenproof dish. Heat your oven to 160°C/320°F and place the white chocolate in the oven for 10 minutes. remove from the oven and mix well. Do this every 10 minutes until the chocolate has the right color and is caramelized.

Combine the flour, vanilla beans, butter and powdered sugar in a bowl and mix well with your hands until it looks like crumbs. Add the egg and mix until the dough just comes together. Wrap dough in plastic wrap and put in the fridge for at least 30 minutes. Heat oven to 175°C / 347°F. Roll out the dough on a lightly floured surface and line the bottom of a 18 cm/7 inch pie pan with it. Poke holes with a fork on the bottom. Put it in the fridge for 15 minutes. Bake for 15 minutes until golden brown on the edges. Let it cool completely.

Put the raspberries and sugar into a saucepan and bring it to a boil. Let it simmer until the raspberries are soft and the sugar is dissolved. Now strain it, get as much of the raspberry through as you can and set the juice to the side. Clean the saucepan. Add the egg yolks to the clean saucepan and mix so that there’s no lumps. Add a bit of the warm raspberry juice and mix. Do so until it is all combined and all of the raspberry juice is mixed in. Mix the corn starch with a bit of water in a small bowl and then add it to the raspberries. Add the vanilla paste and mix. Let the curd simmer while you whisk all the time. Whisk the mixture on medium heat until it thickens and have the right consistency. Add the butter and mix until it's melted and completely combined. Now you can pour it into the cooled tart crust. Let it rest in the refrigerator.

Soak the gelatine in cold water. Chop the chocolate and put it a bowl. Add milk and heavy cream to a small saucepan on low heat. Bring to a simmer and remove from heat immediately. Mix sugar, vanilla paste and egg yolk in a small bowl. Add the hot cream mixture into the bowl with eggs and sugar but a tbsp. at a time. Pour a tbsp., stir, pour another tbsp., stir again, keep repeating the steps until incorporated for complete. Transfer the mixture to the saucepan and place it over low heat. Stir continuously. It’s done when it reaches 85°C/185°F. Pour the custard over the chopped chocolate and mix. When it’s all combined add the gelatine leaf and mix well. Stick blend the custard for 30 seconds. Pour the cremeux over the cold raspberry curd and let it rest in the refrigerator till the next day.

When it’s ready to serve you can decorate it. I used fresh raspberries and summerbird’s amber croquant bar broken into smaller pieces.

Enjoy.

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