Raspberry pie with white chocolate
6 servings
80 minutes
Raspberry pie with white chocolate is a true embodiment of refined taste and tenderness. The origins of such desserts trace back to classic Russian cuisine, where berries have always played a key role in baking. The crunchy almond crust creates a perfect base for the rich, creamy white chocolate that harmoniously complements the fresh tartness of raspberries. This pie enchants with its airy texture and delicate vanilla aroma. It makes an excellent decoration for any tea gathering, highlighting an atmosphere of coziness and warmth. An ideal choice for a romantic evening or festive feast, it brings joy with every bite, revealing a wealth of flavor nuances. Served chilled, it is especially refreshing on summer days.
1
For the test, put cold butter, flour, almonds, and sugar in the mixer.
- Butter: 100 g
- Wheat flour: 100 g
- Almond: 100 g
- Sugar: 50 g
2
Chop into crumbs, add an egg.
- Chicken egg: 1 piece
3
Knead the dough (it will stick together into a lump).
4
Roll out the dough, place it in a mold, and refrigerate for half an hour. Prick and bake at 200 degrees for 25 minutes.
5
While it's baking, prepare the filling. Break the white chocolate.
- White chocolate: 200 g
6
Pour in boiling cream and stir with a spatula until the chocolate is completely dissolved.
- Cream: 300 g
7
Add the yolks to the warm mixture and stir until smooth.
- Egg yolk: 4 pieces
8
Place raspberries on the hot cake (set aside a few berries for decoration).
- Raspberry: 250 g
9
Pour with chocolate mixture.
10
Bake for 35 minutes at 160 degrees or until done. The surface should be baked.
11
Cool it down, decorate with raspberries, and serve.
- Raspberry: 250 g