There are days in which all I want to do is bake tarts. Easy tarts, complicated tarts, tarts with more than a couple of different textures… when I look for new recipes, when I save recipes on Instagram, I recently realized that 70% of the recipes that catch my eye are tarts. I don’t know if it’s my European origin or the fact that in a tart you can have a little bit of everything without necessarily feeling overwhelmed with flavors, but here you have it. I am a tart lover.
This recipe comes from KICA International Culinary Academy. It was part of their book on raspberries. I adapted it to its gluten-free version, and I simplified a couple of steps – omitting the nappage, for example. Once again, the recipe was in grams, and it was for a 20 centimeter tart. I increased the quantities for a 10″ tart, and I did my best to adapt it to volume. They require that not a whole beaten egg be used in the shortcrust, so don’t be surprised if you see the use of Tablespoons – you will use the rest in the almond cream, so don’t discard. Also, you will need to purchase gelatin. The tart requires two days to prepare, mostly because of the white chocolate ganache, which needs to be refrigerated for 8 to 10 hours. I can reassure you, though, that the work for this tart is absolutely worth it. I cannot recall something with more delicious complexity, in every bite. This is absolutely the best tart I ever baked.