White tart

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 75 g sugar
• 1 pinch of salt
• 1 egg(s)
• 125 g butter
• 250 g raspberries, frozen
• 75 g raspberry jam
• 250 g white chocolate
• 250 g cream cheese
• Cranberries
• rosemary sprig(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

approx. 10 pieces

For the pastry, mix the butter with the sugar, then add a little salt, egg, and butter. Cook the raspberries with the jam, adding sugar if desired. Roll out the pastry evenly and place it in a greased tart tin, gently pressing it down on the bottom and sides. Fork a few holes in the base and spoon the warm raspberry jelly over it. Bake the tart at 180°C (top/bottom heat) for 15-18 minutes, until the edges are lightly browned. For the filling, chop the chocolate, melt it in a bain-marie, and mix it with the cream cheese. Season to taste and pour it into the cooled tart. Decorate the tart with cranberries and rosemary.