I make this tart often, mostly because it is extremely easy to make requiring only 5 ingredients, providing you use ready made frozen pastry or a flan case. I love the look of the long rectangular tart tins but they're rather difficult to fit the pastry in often requiring a patch job or three but since this is a recent purchase I feel obliged to make at least a few goes using it. Hopefully you'll find my dodgy pastry joins more spun with home-made charm than blundering and clumsy. I've also made this with the German Obstboden cases and it looks quite good in them although I always worry that the white chocolate filling might seep through the sponge so its never a calming experience.
To make it truly spectacular looking you will need fresh raspberries as frozen raspberries tend to bleed all over the place and since we have a gorgeous cream coloured filling, you want the red and white contrast to make it look utterly gorgeous. Also, a rather timely note, the red raspberries with the white snowy icing sugar look fabulously Christmassy.
I find fresh raspberries to be one of the most "diva-ish" fruits to work with. They're very expensive, extremely delicate, temperamental and need to be used straight away. Indeed this batch were only purchased today and when I got them home, some had started to "bleed" so a late night baking session was in order before any more of these beauties bled to death!