This dessert has a sweet shortcrust, filled with fruity raspberry mousse and topped with fluffy and rich white chocolate whipped cream. Just heavenly!
Raspberry White Chocolate Tart [Vegan]
Serves
8
Cooking Time
105
Ingredients
For the Crust:
- 1 1/2 cup flour
- 8 tablespoons sugar
- 1/4 teaspoon baking powder
- 100 grams cold vegan margarine
- 1 tablespoon grounded almonds
- pinch of salt
For the Raspberry Filling:
- 2 cups fresh raspberries
- 1/3 cup sugar
- 1 teaspoon fresh lemon juice
- 2 tablespoons cornstarch
- pinch of salt
For the White Chocolate Whipped Cream:
- 1 cup plant-based whipping cream
- 1 package whipping cream stabilizer
- 100 grams plant-based white chocolate
For Decorating:
- white chocolate grated
- fresh raspberries
Preparation
For The Crust:
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Mix all ingredients for the shortcrust. The butter must be cold. Knead with your hands for about 4 minutes until you can form one solid ball.
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Wrap the ball in plastic wrap and put it in the fridge for 30 minutes.
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After 30 minutes, preheat the oven to 345°F. Then coat the muffin tin with butter and press the dough into it.
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Transfer them to the oven and bake for about 20 minutes or until they are lightly golden brown.
- When the crust is done, take it out of the oven and take them out of the baking tin immediately.
- Carefully flip around the baking tin and lightly knock it on your kitchen counter until they start to come out.
For the Raspberry Filling:
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Take a small pan and add the ingredients for the raspberry filling to it. Put on medium/high heat and whisk often. When the sugar starts to dissolve, turn down to low/medium heat.
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Keep stirring until everything is well combined.
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Take off the stove and set it aside.
For the White Chocolate Whipped Cream:
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Melt the chopped white chocolate in a water bath. Stir constantly until it's fully melted. Let it cool for 5 minutes.
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Now, whip the cream. When it is stiff, add the whipped cream stabilizer and whip for another minute.
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Take the whipped cream and pour the white chocolate over it. Carefully combine everything with a spoon.
For Decorating:
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Take the shortcrust cups and pour about 2-3 tablespoons of raspberry filling in each of them.
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Then, take a piping bag and fill in the white chocolate whipped cream.
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Grate white chocolate and sprinkle over it, take a raspberry, and put it on top.
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Raspberry
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White Chocolate
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