Raspberry tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 350 g Breton sablé biscuit dough
• 2 30 g white chocolate
• 3 400 g Fruit crémeux
• 4 300 g raspberries
• 5 50 g apricot glaze
• Total weight: 1,130 grams

Times:

Preparation	Cooking	Start to finish
1 hour 15 min.	30 min.	1 hour 45 min.

Step by step recipe

• 1: Prepare 350 g Breton sablé biscuit dough and flatten out into a tart ring 8.5 inches ( 22 cm) diameter.
• 2: Bake at 360°F (180°C) for 25 minutes.
• 3: Turn out and leave to cool on a wire rack.
• 4: Melt 30 g white chocolate over a bain-marie.
• 5: Use a brush to coat the top of the tart base with a thin layer of melted white chocolate.
• 6: Prepare 400 g Fruit crémeux with raspberries and pour into a dessert ring 8.5 inches (22 cm) diameter.
  Leave to cool.
• 7: Place the sablé base chocolate side downwards on top of the set crémeux.
• 8: Place a large plate on top to make turning over easier...
• 9: ...and turn the whole lot upside down.
  Transfer onto the serving plate and remove the ring.
• 10: Arrange a layer of raspberries on the tart, then brush with an apricot glaze.
• 11: Your superb raspberry tart is ready.

Remarks

A different method: at stage 6, you can pour the crémeux directly onto the pastry base, protected as before with a thin layer of white chocolate, and sitting in a dessert ring (taller than a tart ring).
With the same basic idea, you can vary this recipe using other fruit.

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