RASPBERRY AND WHITE CHOCOLATE TARTS
White chocolate and raspberry are the best of buddies. I often find white chocolate to be too sweet, almost sickly, but the sharpness of the raspberry in these really reigns it back in and stops it from getting out of hand. Like a sensible friend who knows when to call it a night.
The mascarpone keeps the filling really creamy whilst also making it a little lighter and less truffley than a ganache made with cream. A dark chocolate shortbread crust never did a dessert any harm either. It’s buttery and crumbly and the ideal base for this decadent little tart.
I say little but my ‘individual’ tart tins are 5″ in diameter which seems like a generous portion even by my gluttonous standards. Mr Colonial Craving and I quite happily shared each of these as they are quite rich.
These are just heavenly and with a steadier hand and a little more creativity than I possess I think they could probably make a very fancy dessert for a special occasion.
20g icing sugar
15g cocoa powder
80g raspberries (fresh or frozen)
1 tsp icing sugar
100g white chocolate
30ml double cream
Grease a couple of loose bottomed, individual tart tins.
Beat together the butter, icing sugar and cocoa powder. Once it’s well blended mix in the flour to give you a very soft dough. Spread this into each of the tins using the back of a metal spoon. Cover each tin with a piece of greaseproof paper and place them in the fridge to chill for 15 minutes.
Pre heat the oven to 180°c whilst this is happening.
Cover each parchment lined pastry base with baking beans and bake for 20 minutes. Uncover the bases (carefully, the bases can be a bit brittle because they are so buttery) and bake for a further 10-15 minutes. Leave the bases to cool completely whilst you make the filling.
Warm the raspberries a little and very gently crush them (don’t mash them up too much.) Strain off the juice and set it aside.
Melt together the cream, chocolate and mascarpone in a small pan over a low heat, stirring constantly. Make sure that this is all well blended together without any lumps. Let this cool for five minutes.
Spread the raspberries over the cooled based and then pour over the liquid ganache, making the surface as smooth as possible by giving the tins a gentle shake.
Mix the reserved juice with about 1 teaspoon of icing sugar and gently heat it until it becomes syrupy and slightly thickened. Use this to create pretty marbled patterns on the surface of the tarts and then pop them in the fridge to chill and set. If you have any difficulty removing them from the tins before serving (I did) then just warm the outside of the tin a little with a brulee torch. It works a treat!