Mix 675g butter
add 375g icing sugar
add 105g egg
add 10g salt
add 1000g flour

Roll out the dough at 3mm and line on the tart mold. Bake at 160 °C for around 12 minutes.

Mix with a paddle 100g soft butter, 100g sugar, 100g almond powder. Then add step-by-step 100g eggs, 30g cream, 20g flour, 20g rum Pipe inside the tart shell half baked and finish baking for about 15 minutes. Add a layer of Raspberry Filling & Topping

Boil 190g Milk with 1 vanilla pod remove from heat and add 8g gelatin

Mix well and Pour — 375g Alicia 35% White Chocolate, After cooling add 375g whipped cream