White chocolate and raspberry mini tart

level 1

Recipe components

Callebaut® ingredients

Used Callebaut products

IngredientsPreparation

Almond crust

IngredientsPreparation
  • 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.