Raspberry white chocolate tart

    4 hours 8 min

    This is a summer berry tart to indulge - an almond pastry base topped with a generous layer of raspberries and a white chocolate cream topping.

    1 person made this

    Makes: 1 tart

    • For the pastry base
    • 100g butter, cubed
    • 70g icing sugar
    • 1 pinch salt
    • 1 small egg
    • 200g plain flour
    • 2 tablespoons ground almonds
    • For the raspberry filling
    • 300g raspberries, fresh or frozen and thawed
    • 70g caster sugar
    • 1 teaspoon lemon juice
    • 1 pinch salt
    • 2 tablespoons cornflour
    • For the chocolate cream filling
    • 150g mascarpone or double cream
    • 70g butter
    • 300g white chocolate, chopped

    Prep:45min  ›  Cook:23min  ›  Extra time:3hr  ›  Ready in:4hr8min 

    1. Swiftly knead all pastry ingredients till smooth. Refrigerate till firm enough to roll out, about 30 minutes.
    2. Preheat your oven to 175 C / Gas 3-4. Grease a springform tin.
    3. Roll out the pastry on a lightly floured surface to fit the bottom of the tin plus a 2cm edge all around. Place the pastry in the tin and cover with greaseproof paper. Place dried peas or pie weights on top and bake till golden, about 18 minutes. Remove from the oven and let cool.
    4. Add raspberries with 100ml water, sugar, lemon juice, salt and cornstarch to a small saucepan over medium heat. Cook whilst stirring until the mixture thickens. Spread over the baked pastry and refrigerate for 30 minutes.
    5. For the chocolate cream filling add mascarpone and butter in a small saucepan and bring to the boil. Place chocolate in a heat proof bowl and slowly pour hot mascarpone mixture over it. Stir well till smooth. Evenly pour over the tart and refrigerate for a further 2 hours till set.

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