Raspberry Cream Tart by Kirsten Tibballs - Savour School : Savour School

Ingredients

• 5 x flat trays
• Disposable piping bags
• Scissors
• Ladle
• Small sieve
• Stand Mixer x 2
• Paddle attachment for mixer
• Whisk attachment for mixer
• 168g Unsalted Butter
• 168g Caster Sugar
• 4g Salt
• 72g Egg Yolks
• 230g Plain Flour
• 22g Baking Powder
• QS Callebaut Mycryo Cocoa Butter
• 7g Gold Gelatine Sheets
• 230g RaviFruit Frozen Raspberry Puree, defrosted
• 35g Caster Sugar
• 210g Callebaut W2 white chocolate
• 300g Bulla Thickened Cream 35% Fat (A)
• 30g Liquid Glucose
• 1 tsp Heilala Vanilla Bean Paste
• 440g Bulla Thickened Cream (B)