White Truffle Tart with Raspberries – Recipe by Annik Wecker

Prepare dough ingredients an almond meringue dough and put it into the tart pan with lifting bottom. Blind bake the tart in the pan at 175 °C for 18 minutes, remove from the oven and cool.

For the filling, sort out the raspberries (or defrost and drain). Stir the raspberries with 100 ml sugar, water, juice of one lemon, salt and cornflour (maizena) in a saucepan. Bring to a boil over medium heat, stirring, and let it bubble gently so that the mixture thickens a tiny bit. Spread the filling evenly over the tart base and refrigerate the tart for 30 minutes.

In the meantime, bring the double cream and the butter for the cream to the boil in a saucepan. Chop or grind the chocolate, put it in a large enough bowl and pour the hot mixture over it. Stir everything until all the chocolate has melted. Carefully pour the truffle cream over the pre-cooled tart. Place the tart in the refrigerator for another 120 minutes to firm up.

Use a peeler to remove shavings of the white chocolate and decorate the finished tart with them.

The tart gets a special touch if you mix 2 tablespoons of poppy seeds into the double cream when preparing the truffle cream.

Tip: Feel free to use better chocolate – the more delicious the result!

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