White Chocolate Raspberry Tart Recipe

Recipe : White Chocolate Raspberry Tart

Ingredients :

60g unsalted butter
25g icing sugar
1/2 egg yolk
100g low gluten flour
Filling
70g white chocolate
60ml whipping cream
1 tbsp Cointreau
raspberries, topping

Method :

Grease ten 3cm x 8 cm tart baking tins. Set aside. Sieve well flour and set aside.

Tart pastry - Beat butter and sugar until smooth. Add egg yolk and stir well. Fold in low gluten flour and knead into dough. Wrap it in cling wrap and refrigerate for at least 1 hour. Preheat oven to 180C for about 10 minutes. Take out the dough and roll to a thickness of 3mm. Cut out round crusts slightly bigger than the tart tin. Press gently along the edge to fit. Trim excess edges with finger. Refrigerate for 30 minutes. Prick holes on tart with a fork. Bake in the oven for 10-15 minutes until golden. Leave them to cool.

Filling - Chop whites chocolate and melt it in a double boiler. Set aside. Beat whipping cream until it stands. Stir it into the melted white chocolate. Add Cointreau and stir well. Divide this filling among all tarts. Refrigerate briefly. Take out the tarts. Arrange raspberries on top. Serve. For the best results, take the tarts out from the fridge 20 minutes before serving.

A perfect balance of richness and lightness, of fruity sourness and sweetness - this tart combines the best of all worlds with smooth white chocolate, raspberries and rich chocolate tart crust.

Makes 10 (3 cm x 8cm)

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