Raspberry and white chocolate tart
Who could turn down a slice of this raspberry and white chocolate tart?
Super simple to throw together, this white chocolate and raspberry tart is a definite crowd pleaser
Serves 6-8
Oven temp 190°C/gas 5
For the pastry:
- Plain flour 110g
- Unsalted butter 55g
For the filling:
- White chocolate 400g
- Double cream 200ml
- Unsalted butter 50g
- Vanilla extract 1/2 tsp
- Raspberries 400g
- For the pastry; whizz the flour and butter in a food processor to form fine crumbs. Add just enough cold water to bring it together, wrap in cling film and allow to rest in the fridge for 20-30 minutes.
- Preheat the oven to 190°C/gas 5.
- Lightly grease a 23cm tart tin and roll the pastry into a circle big enough to line it. Prick the base all over with a fork, line with baking paper and baking beans and bake blind in the oven for 20 minutes until crisp. Remove the pastry case from the oven, take out the baking beans and allow to cool completely while you make the filling.
- For the filling; break up 350g of the white chocolate and add to a heatproof bowl, along with the double cream, butter and vanilla. Set the bowl over a pan of barely simmering water and allow the chocolate and butter to melt, stirring frequently until you have a thick shiny sauce. Pour into the baked and cooled pastry case and put in the fridge to set for about an hour.
- Once set, remove from the fridge and decorate the surface of the tart with the fresh raspberries. Melt the remaining white chocolate and drizzle over the raspberries. Serve the white chocolate tart with a scoop of ice cream.
Recipe from Berry World UK.
You will need
For the pastry:
- Plain flour 110g
- Unsalted butter 55g
For the filling:
- White chocolate 400g
- Double cream 200ml
- Unsalted butter 50g
- Vanilla extract 1/2 tsp
- Raspberries 400g
Method
- For the pastry; whizz the flour and butter in a food processor to form fine crumbs. Add just enough cold water to bring it together, wrap in cling film and allow to rest in the fridge for 20-30 minutes.
- Preheat the oven to 190°C/gas 5.
- Lightly grease a 23cm tart tin and roll the pastry into a circle big enough to line it. Prick the base all over with a fork, line with baking paper and baking beans and bake blind in the oven for 20 minutes until crisp. Remove the pastry case from the oven, take out the baking beans and allow to cool completely while you make the filling.
- For the filling; break up 350g of the white chocolate and add to a heatproof bowl, along with the double cream, butter and vanilla. Set the bowl over a pan of barely simmering water and allow the chocolate and butter to melt, stirring frequently until you have a thick shiny sauce. Pour into the baked and cooled pastry case and put in the fridge to set for about an hour.
- Once set, remove from the fridge and decorate the surface of the tart with the fresh raspberries. Melt the remaining white chocolate and drizzle over the raspberries. Serve the white chocolate tart with a scoop of ice cream.
Recipe from Berry World UK.
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