Raspberry Tart

Crust

1. Mix sugar, flour, and salt in a large bowl. Then, use a fork to break butter apart into pea-size pieces. Once it resembles a crumble, work it a little bit with your fingertips to combine evenly until it has a grainy consistency.
2. Incorporate the egg yolk and vanilla extract and stir to combine. Then, add cold water and mix with a spatula. Bring the dough together with your hands.
3. Extend a large piece of parchment paper over the counter and place the dough over it. Flour a rolling pin and roll the dough until you get a flat disk about 8 inches in diameter. Cover it with plastic wrap and refrigerate it for one hour.
4. In the meantime, grease a 9-inch tart pan with a good amount of butter for easier unmolding.
5. Roll the dough on a floured surface into an 11-inch circle (2 inches larger than the size of your pan). Line a 9-inch tart pan with the rolled dough and fold over the edges to fit. Press the edges of the pastry into the tart pan and cut out any excess dough. Pinch a fork a few times.
6. Place the crust in the freezer to chill while you preheat the oven to 350F. Once the oven is hot, transfer the crust. Bake it for 15-20 minutes or until golden brown.
7. Let the crust cool completely before unmolding it.
8. If you use a loose-bottom pan, the unmolding will be smooth. If that’s not your case, no worries. Simply work carefully, giving the pan little touches on the bottom and sides until it loses the crust.

Filling

1. Once the crust has cooled completely, prepare the ganache.
2. First, add heavy cream into a saucepan and bring it over medium heat.
3. Once the cream is simmering, add chopped white chocolate. Stir over heat until the ganache is smooth and shiny. Let it cool down for 10 minutes, and then pour it over the crust. Let it cool to room temperature and refrigerate it for a couple of hours or until the ganache has set.

Assembly

1. Arrange fresh raspberries on top of the ganache. Sprinkle powdered sugar and decorate with fresh mint leaves.