White Chocolate Tart with Raspberry Filling

1. Mix flour, sugar, and salt in a bowl

2. Add cold butter pieces and egg yolk

3. Knead quickly with hands to form a dough

4. Wrap the dough in foil and chill for 30 minutes

5. Preheat oven to 200°C (180°C convection)

6. Grease a 26 cm tart pan

7. Roll out the pastry thinly

8. Line the tart pan with the pastry

9. Trim the excess pastry at the edge with a knife

10. Prick the pastry base with a fork several times

11. Line the pastry with parchment paper

12. Fill with dried beans and distribute evenly

13. Bake for 20 minutes

14. Remove the parchment paper and beans

15. Let the pastry base cool completely

16. Remove the tart from the pan and transfer to a serving plate

17. Bring raspberries and sugar to a boil in a saucepan, then remove from heat

18. Soak gelatin sheets in cold water for 5 minutes

19. Squeeze the gelatin to remove excess water and add to the raspberry mixture

20. Stir until the gelatin dissolves (do not let it boil)

21. Set aside to cool

22. Chop white chocolate coarsely and melt over a double boiler

23. Brush the melted white chocolate over the cooled pastry base

24. Chill for 30 minutes

25. Spread the raspberry filling over the base and smooth the top

26. Chill again

Chocolate filling

1. Split the vanilla pod and scrape out the seeds

2. Melt white chocolate over a double boiler

3. Whip the heavy cream until soft peaks form

4. Mix the melted chocolate with mascarpone and vanilla seeds

5. Gently fold in the whipped cream

6. Pour the chocolate filling over the set raspberry layer

7. Chill until set

Garnish

1. Garnish with fresh raspberries and grated white chocolate