White Chocolate and Raspberry Tart Recipe
An impressive and irresistible dessert.
Prep time: 1 hour
Baking time: 20 minutes
Serves 8 - 10
Ingredients
For the pastry
240g plain flour
½ tsp salt
140g unsalted butter, cold
65g icing sugar
1/2 tsp lemon zest
1 Ella Valentine Baking Egg yolk
1 Ella Valentine Baking Egg
For the white chocolate filling
200g good quality white chocolate
40g unsalted butter
80g whipping cream
raspberry jam
200g raspberries
Also needed:
Mini tart tins
Baking Beads
To make the pastry
Sift the flour and the salt together. Rub the butter into the flour until the mixture resembles breadcrumbs. Mix the sugar and lemon zest into the mixture. Add the Ella Valentine Baking Egg yolks and Ella Valentine Baking Egg. Work everything together, wrap in clingfilm and refrigerate for 1 hour.
Preheat the oven to 180 degrees (adjust for fan ovens). Roll out the pastry on a lightly floured surface, place over mini tart tins cutting off any excess with a sharp knife. Cover the bottom of each of the pastries with a strip of baking paper and fill with baking beans to stop it puffing up in the oven. Place the tart tins on a baking tray and into the oven for 10-15 minutes or until the sides are golden brown, remove from the oven, empty out the beans and remove the strips of paper. Place back in the oven for a further 5 minutes or until the bottoms of the pastry shells are lightly browned. Place on a wire rack to cool.
To make the filling
Melt the butter and chocolate over a Bain Marie. Stir in the cream, remove from the heat and leave to cool slightly. Place a tablespoon of raspberry jam at the base of each pastry shell. Pour the filling into the shells.
Refrigerate for at least 4 hours. Arrange raspberries over the top of each tart just before serving.
For further inspiration check out Ella Valentine Baking Eggs http://www.ellavalentine.co.uk/