Are you ready to get your hands dirty and create a dessert that will make anyone who tastes it dream? Today we offer you an irresistible recipe: the tart with Mammmà white chocolate cream and raspberries!

The silky sweetness of white chocolate marries perfectly with the fresh acidity of raspberries, creating a balanced and refined dessert, perfect for surprising guests with an elegant dessert or simply pampering yourself with a special slice.

Let's see how to make it step by step!

Ingredients:

For the shortcrust pastry:

2 eggs;

100 g of sugar;

100 ml of seed oil;

300 g of 00 flour;

8 g of baking powder

To decorate:

250 g of Mammmà White Chocolate Spreadable Cream;

300 g of raspberries;

50 g of icing sugar;

1 teaspoon lemon juice

Procedure:

For the shortcrust pastry, pour the eggs, sugar and oil into a bowl and mix with a spoon until you obtain a smooth mixture.

Add the flour and yeast, then continue mixing until you get a workable dough. Transfer the dough to the work surface and continue working with the help of a handful of flour. Wrap it in cling film and place it in the fridge for at least half an hour.

After the resting time, take the pastry and roll it out on the work surface using flour and a rolling pin. Wrap the dough in the rolling pin and place it in a 24 cm buttered and floured mold. Pour our White Chocolate Spread and level it. Store in the refrigerator for 1 hour. Cover the tart with aluminum foil and bake in the preheated oven, on the lower shelf, at 170°C for 20 minutes. Remove the paper and leave to cook for another 8 minutes, lifting the pan and placing it in the center. Remove from the oven and leave to cool completely.

Meanwhile, prepare the raspberry coulis: wash, drain and dry 250 g of raspberries. Cook them in a non-stick pan on the stove for a few minutes, stirring occasionally. Remove the pan from the heat, add the icing sugar and lemon juice and mix everything vigorously until you obtain a smooth mixture. Return it to the stove for another couple of minutes and filter the puree with a sieve to remove the seeds. Leave to cool and garnish the tart, adding the remaining 50 g of whole raspberries.

Your White Chocolate and Raspberry Tart is ready to be served.

What are you waiting for? Make this delicious treat now and don't forget to use our White Chocolate Spread for a truly extraordinary taste! Try it and tell us in the comments what you think!