White chocolate – almond milk ganache : to make the day before
- 360 g double cream, 35%
- 90 g white chocolate
- 30 g almond milk
- 1 gelatin sheet, ( 2g or 1tsp of gelatin powder)
Sweet dough : to make the day before
- 175 g unsalted butter, softened
- 45 g almond powder
- 120 g icing sugar, sifted
- 1 pinch of salt
- 290 g all purpose flour
- 70 g eggs, (big egg)
Almond cream :
- 125 g unsalted butter, softened
- 125 g icing sugar , sifted
- 15 g custard (cream) powder, or cornstarch
- 160 g almond powder
- 90 g eggs, (2 eggs at room temperature)
- 15 g rum, (optional)
- 50 g caster sugar
- 100 g water
- 1/2 vanilla bean
Raspberry compote :
- 135 g raspberry purée
- 10 g glucose
- 15 g caster sugar
- 2 g pectin NH
- 330 g fresh raspberries
- 10 g icing sugar
- few shiso or mint leaves
White chocolate – almond ganache: make the day before
Start by making the ganache because it requires to set overnight in the fridge.
Soak the gelatin sheet in a bowl of cold water for 20 minutes. (if you are using gelatin powder : in a bowl put the gelatin powder with 6 times its volume of cold water, place it in the fridge 20 minutes before using it).
In a saucepan, boil half of the liquid cream. Stir in the gelatin (squeeze out all the water if you used gelatin sheets). Then pour in three batches on the white chocolate (melted or simply finely chopped), to make an emulsion. Add the almond milk and the remaining cold liquid cream while mixing, being careful to not incorporate any air bubbles.
Pour into a container, cover in contact with cling film and keep in the fridge overnight.
Sweet dough to make the day before:
In the bowl of a free – standing mixer fitted with the paddle, cream the butter until softened. Meanwhile, in a bowl, combine the almond powder and the sifted icing sugar and salt. Then add them to the butter.
When the mixture is homogeneous, add 1/3 the amount of beaten egg and 1/3 of the flour. Mix for 1 minute, then repeat with the remaining 2/3.
Roll out the dough between two sheets of baking paper, to a thickness of 3mm. Let it rest 2 hours in the fridge.
Then detail a circle 26cm in diameter and a strip 2cm wide.
Press the dough into a 22cm stainless steel ring (20cm for me, that’s what I had) previously buttered, then place a 9cm diameter ring in the center (7cm for me) by making some pressure to easily remove the dough form the center. Place the strip of sweet dough around the middle circle. Then trim away any excess of dough.
Personally, when I made the second tart, I rolled out the dough, then put the two circles by making some pressure, removed the dough from the center, then I cut two strips one longer to be able to place it around the big ring 20 cm in diameter and a shorter one for the middle circle.
I found that was easier, becausee the dough contains butter and the contact with the hands heat it and made the process slow since I had to place the dough in the fridge frequently to be able to handle it easily. I advise you to follow this method.
Prick the dough with a fork and place it in the fridge overnight.
You can make this cream the day before and keep it in the fridge for the next day. It’s important that the butter and eggs are at room temperature, before making the cream.
In a bowl, cream the butter, cut into pieces, then add the sifted icing sugar, cream powder (or cornstarch), and ground almonds. Gradually add the lightly beaten eggs. When the mixture is smooth, combine the rum (if used).
Put the cream in a piping bag and set aside in the fridge.
It’s important to mix the ingredients without incorporating air, otherwise the cream will swell during baking. So use a spatula or the paddle if you are using the free – standing mixer, instead of a whisk.
If you made your cream the day before, take it out 20 minutes from the fridge before using it.
Bake the dough :
After an overnight in the fridge, take out your dough and garnish it with almond cream (the dough is raw).
Bake in an oven preheated to 175C fan for 20 minutes (or more, depending on your oven).
I’ve tried two ways to bake the dough:
1- I pre-baked the dough 10 minutes before adding the almond cream and continue baking for 20 minutes after adding the cream (the oven is preheated to 160C fan, but this will again depend on your oven, I also used the ceramic balls to be sure that the dough will keep Its shape during baking).
2-I filled the raw dough with almond cream and baked at 175C fan, for 20 minutes (or more depending on your oven).
I didn’t notice any difference, in both cases the dough was perfectly cooked and the cream was soft since it will be soaked with syrup when it comes out of the oven.)
While the dough is baking, prepare the syrup.
The syrup: made it while the dough is baking.
Slice the vanilla bean lengthwise. Scrape the vanilla bean seeds and add it to the sugar and water in a saucepan. Bring to a boil until the sugar dissolves. Cover and let it infuse for 30 minutes, then strain the syrup and set aside.
Once the tart comes out of the oven, use a brush and soak in the syrup, then let it cool completely before removing the ring gently.
I haven’t used the full amount of the syrup, for both tarts.
Raspberry confit or compote: make the day before.
Personally I preferred the raspberry compote, it has the perfect texture to garnish the raspberries. The confit I found it too liquid, but if you don’t have pectin make the compote and you go for the confit, check “Tips & Tricks” for the recipe.
In a small bowl, combine the sugar and pectin.
In a saucepan, heat the raspberry puree and glucose, pour the sugar – pectin mixture, mix with a small whisk, bring to the boil, cook for 1 minute while stirring.
Pour into a container, cover in contact with cling film.
Keep it in the fridge overnight to set.
In the bowl of a free – standing mixer fitted with the whisk, whip the ganache.
Garnish the cooled tart with the whipped ganache and smooth the top. Place it in the fridge for 30 minutes before decorating the tart with fresh raspberries.
Place the raspberries upside down, sprinkle with icing sugar.
Pour the confit or compote in a piping bag. Then garnish the raspberries one by one with raspberry compote.
Decorate with a few shiso leaves or small mint leaves (or not)