White chocolate and raspberry mini tart

Used Callebaut products

Almond crust

Ingredients Preparation
  • 300g
    butter
  • 60g
    almond powder
  • 1/2pod(s)
    vanilla
  • 1g
    salt
  • 190g
    icing sugar

Mix the soft butter with the other ingredients. 

  • 118g
    eggs

Add.

  • 500g
    weak flour

Sieve and add. 

Roll out the dought to a 2mm thickness and fit it in a mini tart pan
Bake at 190°C.
Let the crust cool down, thin fill with a dot of raspberry jam and Bianco filling.
Decorate with fresh raspberries. 

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