White Chocolate Raspberry Tart

Beat 135 g of softened butter with 70 g of powdered sugar for 3–5 minutes until light and fluffy. Add the egg, ½ tsp of vanilla extract and ¼ tsp of salt, and beat for another minute.

Sift in 220 g of flour and ½ tsp of baking powder, then gently mix with a spatula until well combined. Wrap the dough in cling film, flatten it slightly and refrigerate for 1–2 hours until firm.

Roll out the dough on parchment paper into a circle slightly larger than your pan. Dust with flour if it sticks. Refrigerate the rolled dough for 15 minutes.

Place the dough in a greased 23 cm (9 in) pan (I use a springform pan), press it into the sides and trim any excess.

Line the crust with parchment paper and fill it with baking beans. Bake in a preheated oven at 180°C (350°F) for 20 minutes, until baked through in the center and golden at the edges. Let the crust cool completely.

Warm 200 g of heavy cream in a small saucepan — do not let it boil. Pour the warm cream over 300 g of chopped white chocolate and stir until smooth and fully melted.

Pour the filling into the cooled crust. Arrange 200 g of raspberries and 20 g of pistachios on top. Refrigerate the tart for at least 2 hours, until the filling is set.