It’s been a while since I’ve made tarts, and I absolutely love how these raspberry and passion fruit tarts turned out!
The combination of raspberry and passion fruit is bright, fruity, and full of flavor, with the tartness beautifully balanced by buttery Pâte Sablée and a creamy white chocolate filling. The result is a fresh, vibrant summer tart that’s such a lovely treat for the season.
Happy baking <3
Day 1
White Chocolate Whipped Ganache:
- 1.5 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 300 ml heavy cream (min. 35%)
- 125 g white chocolate (28%)
- Soak the gelatin in cold water for 5–10 minutes.
- Chop the white chocolate roughly. Carefully melt the white chocolate, preferably in a bowl over a pan of simmering water (bain-marie), then set it aside.
