Hello everyone! Today I am super excited to share with you all a recipe from my favorite teen blogging duo: Anne and Mathilde. They are two teenage girls growing up in Denmark and sharing their beautiful photos and recipes on the blog Les Quatre Saisons. Hope you all check them out — I’m sure you’ll love their work as much as I do!
First of all, a big thank you to Erica, for letting us do this guest post and share our recipe with all of her readers! Second of all, we are from Denmark, and English aren’t our native language, so pardon our french 😉 We are two sisters, Mathilde and Anne, blogging on Les Quatre Saisons. Just like Erica, we are both high-school students with a huge passion for food and photography.
When Erica invited us to do this guest post, we knew that we wanted to make a dessert, because what’s better than dessert? The only question was, what kind? We chose to make raspberry and white chocolate tart. A crisp and sweat crust with a creamy, chocolatey filling and a rich raspberry filling. The combination of these 3 things worked perfectly together, a real treat.
Be careful not to overwork the dough, otherwise it might not be crispy. And remember to let the chocolate mixture settle before adding the raspberry mixture, otherwise they will blend together.
Please let us know what you think!
Mathilde and Anne
4.41 ounce of butter
2 cups of flour
3/4 cup icing sugar
Mix together all of the ingredients (be careful not to overwork the dough). Put the dough into the fridge for a few hours. Roll out the dough as thin as possible and place in a tart tin. Bake in a preheated oven (170 C) for approx. 20-30 min. until it’s golden.
White chocolate filling:
8,75 ounces of white chocolate
0.8 cups of cream
2 leafs gelatine
Let the gelatine soak in cold water. Warm the cream, and finely chop the chocolate. Put the gelatine into the cream, and let it melt, before mixing in the chocolate. Stir until the mixture is homogeneous. Pour the mixture over the tart, and let it cool for a few hours.
2 cups of raspberry puree
0.27 cups of caster sugar
2,5 egg whites
6 egg yolks
2 leafs gelatine
0.44 stick of butter
Let the gelatine soak in cold water. Warm up the raspberry puree and sugar. Whisk together the egg yolks and egg whites, and pour the warm puree over, while whisking. Let the mixture cook on low heat until the consistency is creamy. Add the gelatine and whisk in the cold butter. Pour the puree into the tart – as a second layer. Let it cool for at least two hours. Serve with fresh raspberries.