White chocolate and raspberry mini tart

Recipe

ingredients	preparation
300g butter 60g almond powder 1/2pod(s) Vanilla 1g salt 190g icing sugar	Mix the soft butter with the other ingredients.
118g eggs	Add.
500g weak flour	Sieve and add.
Roll out the dought to a 2mm thickness and fit it in a mini tart pan Bake at 190°C. Let the crust cool down, thin fill with a dot of raspberry jam and Bianco filling. Decorate with fresh raspberries.