Raspberry and white chocolate tart
Anyone who knows me knows that I love cake…a lot. In fact, my love of cake is so deep and profound that early drafts of 50 Cent’s song ’21 Questions’ referenced me and left those poor overweight kids alone.
While my relationship with cake is still going strong, lately our monogomy has been challenged. I’m ashamed to say that my eye has been wandering…to other types of desserts.
Cake and I have had discussed the topic and determined that we were both feeling the same way. We feel that we both have enough love to allow other types of desserts into our lives. And so, in light of this, cake and I would like to publicly announce that we are now in an open relationship.
I appreciate that this new may be distressing to you. And so, to help you process this news, I invite you to become more acquainted with my new squeeze – this beautiful raspberry and white chocolate tart.
95 grams of unsalted butter (softened)
65 grams of icing sugar (sifted)
1 teaspoon of vanilla bean paste
1 teaspoon of salt
1 egg yolk
20 grams of almond meal
165 grams of plain flour
250 grams of raspberry puree
450 grams of good quality white chocolate (I use couveture)
Pink gel food colouring
Make the pastry
- In a large bowl using a wooden spoon, cream the butter, sugar, vanilla bean paste, salt and egg yolk.
- Add the almond meal and combine well.
- Add the flour and combine well.
- Form into a ball, wrap in cling wrap and rest in the fridge for at least 30 minutes.
- Pre-heat the oven to 200C. Lightly grease a flan tin.
- Turn the dough out onto a lightly floured surface.
- Using a rolling pin, roll the dough out until it is approximately 3 mm in thickness.
- Place the pastry into the flan tin. Pressing the pastry gently into the corners. Pierce the pastry with a knife.
- Rest in the tin in the fridge for at least 30 minutes.
- Bake the pasty for approximately 20 minutes. Set aside to cool.
Make the raspberry ganache
- Place the white chocolate in a heat proof bowl.
- Heat the raspberry puree in a small saucepan until almost boiling.
- Pour the hot puree over the chocolate and allow to sit for 30 seconds.
- Mix the chocolate and puree together, ensuring there are no lumps.
- If the raspberry puree has become discoloured due to heating, add the food colouring.
Note: If you don’t have access to raspberry puree, you can make it by stewing frozen raspberries in a saucepan and passing them through a sieve to remove the seeds.
Assemble the raspberry tart
- Pour the raspberry ganache into the pastry case.
- Allow to set and then top with fresh raspberries.