Raspberry tart with white chocolate cream

Ingredients for 1 servings:

• 250 g flour
• 2 tbsp powdered sugar
• 125 g margarine
• 1 egg(s)
• 450 g raspberries, frozen
• 2 tbsp sugar
• 1 pack of cake glaze
• 250 ml cream
• 150 g white chocolate
• 2 cl orange liqueur

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 25 minutes; Total time approx. 10 hours 55 minutes

Roughly chop the chocolate and melt it in the cream over low heat. Add the orange liqueur and chill for at least 8 hours. Sprinkle the frozen raspberries with sugar and let them thaw, reserving the juice. For the base, mix the flour with the powdered sugar. Knead into a dough with the margarine and egg. Chill for about 30 minutes. Roll out the dough into a round shape and line a tart tin. Weigh down the base with baking paper and pulses and bake for about 20-25 minutes. After turning out, let it cool. Top up the reserved raspberry juice with water and use it to make a glaze according to the instructions. Mix in the raspberries and spread it on the base. Whip the chocolate-cream mixture until stiff and spread it over the cooled raspberry mixture. Decorate as desired.