Deconstructed raspberry tart, almond crumble and white chocolate cream

Tapas, Sweet

Raspberry compote, crunchy almond crumble and whipped cream with white chocolate ganache served in verrines.


Recipe for 12 verrines

For almond crumble

30 Gr
Wheat flour
30 Gr
30 Gr
Almond powder
30 Gr

For the raspberry compote

250 Gr
Frozen raspberries
1 Unit(s)
50 Gr

For the white chocolate cream

200 Ml
35% whipping cream
125 Gr
White chocolate
5 Ml
Vanilla extract

For the garnish

0.50 Box(es)
Deconstructed raspberry tart, almond crumble and white chocolate cream

Preparation time: 45 min

Preheat your four at 375 °F

  • Almond crumble preparation
    In a bowl, stir together sugar, butter, almond powder and flour until a crumbly texture is obtained.Place the mixture on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden. Let cool and set aside.
  • Raspberry compote preparation
    In a saucepan, combine the frozen raspberries, sugar, zest and a dash of lemon juice. Bring to boil. Reduce heat and simmer for 10 minutes. Let cool in refrigerator or an ice bath.
  • White chocolate cream preparation
    In the bowl of a food processor, pour 3/4 of the cream and add vanilla extract. Whip cream until thick and creamy (soft peaks).In a saucepan, pour the rest of the cream and bring to boil. Pour the hot cream over chocolate and mix. Allow to cool down to room temprerature. Fold the whipped cream and white chocolate ganache together. Transfer the cream in a pastry bag.
  • To serve
    In the bottom of a glass jar, place in this order: some raspberry compote, a little creamy white chocolate and sprinkle with almond crumble. Garnish with a few fresh raspberries. Serve chilled.
If your compote is too liquid, adjust the texture with a little cornstarch dissolved in cold water bringing it to a boil with the compote.

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