White chocolate raspberry tart recipe
“Creamy white chocolate filling with chocolate pastry and raspberries”
Allergy Information
| Wheat-Free |  |
| Gluten-Free | |
| Nut-Free | |
| Dairy-Free |  |
| Sugar-Free | |
| Vegetarian | |
| Vegan | |
- Yield: serves 6-8
This is an impressive dessert to serve up to dinner guests. Although it contains a lot of cream and white chocolate, the raspberries and the chocolate flavoured pastry cut through this richness. Drizzling it with raspberry purée finishes it off just perfectly.
Uncomplicated to make, you can prepare this dessert ahead of time then finish the decoration just before serving.
Use the best quality white chocolate that you can buy, you really will notice the difference. I wouldn't recommend that you use white cooking chocolate as it's not high enough quality for this type of dessert.
Ingredients (Measures: Metric | US)
Pastry:
50 g
[¼ cup]
butter
1 tbsp
[1 tbsp]
confectioner's (icing) sugar
2 tsp
[2 tsp]
raw cacao powder
1 large
[1 large]
egg yolk
2 tbsp
[2 tbsp]
cold water + extra if required
butter for greasing the tart tin
gluten free flour for flouring the buttered tart tin
Filling:
250 ml
[1 cup]
whipping cream
175 g
[¾ cup]
white chocolate, broken into pieces
200 g
[1 + 2⁄3 cup]
fresh raspberries
1⁄2 pod
[1⁄2 pod]
vanilla bean seeds
Decoration:
200g
[1 + 2⁄3 cup]
fresh raspberries
1 tsp
[1 tsp]
raw cacao powder
Directions
Preheat oven: 200°C, 400°F, Gas 6
Pastry:
- Butter a 20cm (8") tart tin with a removable base.
- Put the gluten free flour, butter, confectioner's sugar and cacao powder into a large bowl and mix until it resembles fine breadcrumbs. Add the egg yolk and water and mix until the pastry binds together, if you need to add a little more water to get it to bind well, add it a few drops at a time.
- Wrap the pastry in clingfilm or a clean plastic bag and refrigerate for 30 minutes.
- Sift a little cacao powder onto the surface where you will roll out the pastry, to stop it sticking. Roll the pastry into a circular shape large enough to line the base and sides of the tart tin. Gently ease the pastry into the tart tin, and if it has a fluted edge, lightly press the pastry into the flutes.
- Line the pastry case with foil and fill with baking beans (we use uncooked rice grains), bake the pastry case blind for 20 minutes. Then remove the beans and foil and bake for another 10 minutes until the pastry shell is crisp. Remove from oven, and allow the pastry case to cool completely.
Filling:
- Whisk the cream until it forms stiff peaks, the more air you can get into it the lighter the dessert will be.
Melt the white chocolate gently (see how to melt chocolate). When the chocolate is melted remove from the heat and allow to cool, stirring occasionally, but do not allow the melted chocolate to start to set. Sorry, we only have a photo of milk chocolate being melted, but you get the idea.- Spoon a little of the melted chocolate into the pastry case and spread to cover the base. This will help to keep the pastry from going soggy when the raspberries are added if they are very juicy.
- Fold the rest of the melted chocolate into the whipped cream with the vanilla seeds.
- Place a layer of raspberries in the pastry base to completely cover it. Then spread the cream and chocolate mixture over the top of the raspberries. Heap the cream more in the centre so that the filling has a convex shape. With a spoon create a small shallow depression in the very centre of the cream. Pile a few raspberries in this depression.
- Put the rest of the raspberries into a blender and purée. Tip the puréed raspberries into a sieve and push through into a bowl, leaving the raspberry seeds in the sieve. Cover the bowl with clingfilm and refrigerate, dispose of the seeds.
- Remove the dessert from the tart tin and refrigerate until required.
- Just before serving dust the cream filling with cacao powder, avoiding the raspberries in the centre. Serve slices drizzled with the raspberry purée.
