Tart with raspberries and white chocolate

✏️Recipe:

• 300 gr of ground plasma
• 2 tablespoons of powdered sugar
• 100 g of butter
• 160 ml of milk

Raspberry filling:

• 300 g of raspberries
• 3 tablespoons of sugar
• 1 tablespoon of lemon juice
• 1 vanilla sugar
• 2 tablespoons of water
• 2 spoons of thickening + a little water (about 3 spoons)

White cream:

• 200 ml of sweet cream
• 200 g of white chocolate
• 200 g of abc cheese

Preparation:

I first prepare the raspberry topping and let it cool while I prepare the biscuit base.
Put the raspberries, sugar, water and lemon juice on the stove to boil. While the raspberries are heating up, you can lightly mash them with the one for mashed potatoes.
When the raspberries boil, take them off the heat, then strain them (I strained them through a metal strainer, it’s not too thick, and there are enough small holes so that the rinds don’t go through, add a little at a time and mix with a spoon, pressing so that as much liquid as possible passes through.
Put the raspberry mixture back into the saucepan on the stove and when it boils, add the whipped mixture with water, mix until the mixture is thick.
Leave the topping to cool a little, with occasional stirring, it is important that it is not hot, and put it over the base.

Preparation of white cream:

Heat the sweet cream until almost boiling, then add the chocolate to the sweet cream, stir until the chocolate melts. Add the cheese to the hot chocolate, then mix until the mixture is lump-free.
Pour the white cream over the cooled raspberry filling and leave to cool, preferably