A shortbread biscuit base, a light and fragrant whipped cream, and fresh raspberries: an easy, delicious, and quick recipe!
Yields: 6 servings
Prep Time: 20 minutes
Resting Time: 40 minutes
Ingredients
For the crust:
220 g (7.8 oz) Petit Beurre cookies (or Graham crackers/Shortbread)
125 g (4.4 oz) unsalted butter, melted
For the white chocolate ganache:
200 g (7 oz) white chocolate, chopped into pieces
100 g (3.5 oz) heavy whipping cream
For the assembly:
180 g (6.3 oz) raspberry jam
1 lime450 g (1 lb) fresh raspberries
Instructions
Prepare the Crust
In a large bowl, crush the cookies using a mortar and pestle until they become fine crumbs. (If you don’t have one, place them in a clean kitchen towel and crush them with a rolling pin or something heavy).
Once the cookies are crushed and the butter is melted, mix them together.Press the mixture into your tart pan, packing it down firmly with the bottom of a glass.
Place in the refrigerator for at least 40 minutes, ideally overnight.
Make the Ganache
Melt the white chocolate in a saucepan with the heavy cream over low heat.
Pour into a bowl and refrigerate until ready to serve.
Assembly
Gently remove the tart base from the mold and place it on a serving plate.
Spread the raspberry jam over the bottom of the crust (you can blend the jam first if you prefer a perfectly smooth texture).
Using an electric mixer, whip the chilled ganache for a few seconds until light.
Carefully spread the whipped ganache over the jam layer.
Zest half of the lime over the ganache.
Arrange the fresh raspberries on top and finish by zesting the other half of the lime over the fruit.
Note: Keep the tart refrigerated until the moment of serving.
Once it reaches room temperature, the crust becomes very fragile and crumbly.
