White chocolate and raspberry mini tart

level 1

Ingredients	Preparation
300g butter 60g almond powder 1pod(s) vanilla 1g salt 190g icing sugar	Mix the soft butter with the other ingredients.
118g eggs	Add.
500g weak flour	Sieve and add.
Roll out the dought to a 2mm thickness and fit it in a mini tart pan Bake at 190°C. Let the crust cool down, thin fill with a dot of raspberry jam and Bianco filling. Decorate with fresh raspberries.