Raspberry Tartlet

steps

Make the cream:

Note: cream will need to chill overnight

1. In a saucepan, bring heavy cream and vanilla bean to a boil.
2. Remove vanilla bean, add white chocolate, and whisk until smooth.
3. In an airtight container, chill mixture overnight.
4. The following day, use a whisk to whip mixture until it stiffens but is still soft.

Make the tart shells:

1. In bowl of a stand mixer fitted with paddle attachment, combine butter, salt, and both sugars.
2. Mix on lowest speed until smooth for 5 minutes. Add almond flour, mixing until smooth. Add eggs one by one, mixing until smooth, then add flour and mix until incorporated.
3. On a floured sheet pan, shape dough into a rectangle and refrigerate for 2½ hours.
4. Remove dough. On a floured work surface, roll to ⅛-inch thick and with a cutter, cut 5-inch rounds.
5. Refrigerate for 15 to 20 minutes.
6. Place 1 piece of dough in center of tart ring and push down gently around the edges so they are smooth.
7. With a sharp knife, remove excess dough from tart ring.
8. Chill tart shells for 1 hour, then preheat oven to 350 degrees. Bake tart shells for 13 to 15 minutes. Set aside at room temperature.

To assemble:

1. Use a piping bag to pipe a generous amount of vanilla cream into each tart shell.
2. Garnish with fresh raspberries and dust with powdered sugar, then serve.