To make the tart dough, in a food processor with the dough blade, mix the flour, powdered sugar, and salt. Add the butter and mix until crumbly. Add the egg and finish mixing until you form a dough ball.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Remove the dough from the refrigerator and, using a rolling pin and flour, roll it out to a thickness of .25 cm. Place it in a 25 cm tart pan and mold it with your fingers. Refrigerate for 30 minutes.
Place some beans on top of the tart and bake for 25 minutes. The beans are to prevent the tart from puffing up. Remove from the oven and take out the beans.
Brush the entire tart with egg yolk and bake for an additional 5 minutes.
For the filling, place the white chocolate in a deep bowl.
Place the cream and milk in a pot and cook over medium heat until it begins to boil. Pour over the chocolate and, using a whisk, slowly beat and incorporate.
Beat the 2 eggs and incorporate them into the chocolate mixture, whisking quickly.
Fill the tart with the white chocolate filling and bake for 40 minutes. Remove from the oven, allow to cool, and then refrigerate for 30 minutes.
Cover the tart with the raspberries and dust with powdered sugar just before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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