White Chocolate & Raspberry Tart

This white chocolate ganache with raspberry tart is a show-stopping dessert that will wow your guests and requires minimum effort, actually. The sweet tartness of raspberries combined with rich, creamy white chocolate makes it pretty irresistible and completely decadent. Bring this tart out as a treat for the eyes and mouth next weekend and enjoy every bite!

 Ingredients:

• 400 g of fresh or frozen raspberries
• 1 puff pastry
• 200 g White Chocolate
• 200 ml cream
•  2 gelatine sheets

Preheat the oven to 200ºC. Bake the dough pricking the bottom with a fork and  set aside to cool after baked. Put the gelatin in a bowl with cold water. In a small saucepan, heat the cream. Out of the heat, add the gelatin previously drained. Mix to dissolve the gelatin and pour the hot cream into a bowl containing the  chocolate cut into pieces and then mix for a creamy ganache. Putcream into the crusty  tart. Let cool completely and decorate with raspberries. Place the pie in the freezer for about 20 m and then take it to the refrigerator for at least 1 hour.

Ingredientes:

• 400 gr de framboesas frescas ou congeladas
• 1 massa folhada
• 200 gr de Chocolate Branco
• 200 ml de natas
• 2 folhas de gelatina

Pré-aqueça o forno a 200ºC. Coza a massa picando o fundo com uma garfo e deixe de parte à arrefecer.Demolhe as folhas de gelatina numa taça com água fria. Numa caçarola pequena, aqueça as natas.Fora do lume, junte a gelatina previamente escorrida.Mexa até dissolver a gelatina e deite o creme quente numa tigela contendo o chocolate partido em pedaços e, de seguida, misture para obter um chocolate cremoso.Verta o preparado sobre a base da tarte. Deixe arrefecer completamente e decore com as framboesas. Coloque a tarte no congelador cerca de 20 m e leve depois ao frigorífico pelo menos 1 hora.