Preparation | Cooking | Start to finish |
---|---|---|
1 hour 11 min. | 30 min. | 1 hour 41 min. |
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. | ![]() |