White Chocolate Raspberry Tart

Celina Rodriguez Guevara
Celina Rodriguez Guevara
You can prepare this cake for that person who always says they don't like white chocolate; when they try this, they will love this type of chocolate, I recommend it ;P
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 150 grams butter, at room temperature 150 grams butter, at room temperature
  • 1 can condensed milk, (for the base) 1 can condensed milk, (for the base)
  • 2 eggs 2 eggs
  • 3 1/2 cups wheat flour 3 1/2 cups wheat flour
  • 1 tablespoon baking powder 1 tablespoon baking powder
  • 1 can condensed milk, (for the filling) 1 can condensed milk, (for the filling)
  • 184 grams white chocolate, in pieces
  • 1 cup raspberries, washed and disinfected***
Preparation
25 mins
0 mins
Medium
  • FOR THE BASE: Beat the butter until creamy, add the condensed milk and egg yolks, mix until fully combined. Add the flour and mix. Gradually add the previously sifted flour with the baking powder until obtaining a smooth dough. Turn out onto a previously floured surface and knead lightly.
  • Roll out with a rolling pin, cover the previously greased tartlet molds, trim the edges, and bake for 25 to 35 minutes. Set aside.
  • FOR THE FILLING: In a bowl, mix the other condensed milk with the chocolate. Heat in the microwave in 30-second intervals, stirring between each interval. Repeat the process until the chocolate is completely melted.
  • Pour the filling over the tartlet base, decorate with raspberries, and refrigerate for 1 hour or until completely set.*

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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