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
300g white chocolate, chopped
Method Prep:45min › Cook:23min › Extra time:3hr › Ready in:4hr8min
Swiftly knead all pastry ingredients till smooth. Refrigerate till firm enough to roll out, about 30 minutes.
Preheat your oven to 175 C / Gas 3-4. Grease a springform tin.
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.
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.
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.