Truffle tart with raspberry core

Ingredients for 8 servings:

• 200 g butter
• 70 g powdered sugar
• 2 pinches of salt
• 1 egg(s)
• 200 g flour
• 2 tbsp almonds, ground
• 400 g raspberries, frozen or fresh
• 100 g sugar
• 1 lemon(s), including 2 tsp freshly squeezed lemon juice
• 3 tbsp cornstarch
• 200 g crème fraîche
• 400 g white chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 4 hours 18 minutes

For the almond shortcrust pastry, cut 100g of cold butter into small cubes and place in a mixing bowl. Add the powdered sugar, a pinch of salt, the egg, flour, and almonds. Using a hand mixer fitted with a dough hook, mix the ingredients until you have a smooth dough. Wrap the dough in cling film and refrigerate for about an hour. Line the baking tin with baking paper. Pour the dough into the tin and press it flat. Form a rim about 2cm high on the sides. Blind bake the tart in the tart tin for 18 minutes at 175°C. Sort or thaw the raspberries and drain them. Mix them in a saucepan with 100ml water, the sugar, lemon juice, a pinch of salt, and the cornstarch. Bring to a boil while stirring and simmer slightly until the mixture thickens. Spread the filling over the tart base and refrigerate for 30 minutes. Bring the crème fraîche and butter for the cream to a boil in a saucepan. Finely chop the chocolate, place it in a bowl, and pour the hot double cream mixture over it. Stir until all the chocolate has melted. Carefully pour the truffle cream over the cooled tart. Return the tart to the refrigerator for another 2 hours to set.