Lay out the shortcrust pastry in a tart mould, prick the bottom with a fork and bake at 180°C for 30/35 minutes.
Once it has cooled, spread it with a layer of Fabbri White Chocolate Topping and decorate the surface with fresh raspberries.
If desired, add more White Chocolate Topping, creating a spiral between the fruits.
For the shortcrust pastry
Put all the ingredients in a large bowl and mix quickly with your hands until you get a ball, making sure you don’t overwork it. Place it in the fridge straight away to rest for at least 2 hours before use.