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Raspberry, Mint, Lime, and White Chocolate Tart —
Ingredients
  • 145 g all-purpose flour
  • 350 g cake flour
  • 240 g butter, at room temperature
  • ½ vanilla bean
  • 3.5 g salt
  • 180 g icing sugar
  • 35 g almond flour
  • 100 g eggs
  • subheading: Raspberry Cake:
  • Recipe adapted from  The Modern Cafe
  •  
  • 89 g unsalted butter, at room temperature
  • 79 g eggs
  • 202 g raspberry purée, at room temperature
  • 198 g granulated sugar
  • 180 g all-purpose flour
  • 8 g baking powder
  • 1.5 g vanilla powder
  • subheading: Fresh Mint Pastry Cream:
  • 142 g whole milk
  • 115 g heavy cream
  • 5 g fresh mint leaves
  • 50 g sugar
  • 22 g cornstarch
  • 65 g egg yolks
  • 45 g unsalted butter, at room temperature
  • 65 g white chocolate, melted
  • subheading: Lime Streusel:
  • Recipe adapted from  Bouchon Bakery Cookbook
  •  
  • 100 g all-purpose flour
  • 100 g almond flour
  • 100 g granulated sugar
  • 100 g unsalted butter, cold, cut into ½ inch dice
  • zest of 1 lime
  • subheading: Fresh Mint Chantilly:
  • 100 g heavy cream
  • 10 g icing sugar
  • 2 g fresh mint leaves, chiffonaded
  • subheading: To assemble:
  • Fresh raspberries
  • Icing sugar
  • Mint leaves
Steps
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