Bake of the Week: White Chocolate and Raspberry Tart

White chocolate and raspberry tart
White chocolate and raspberry tart

CANCEL your plans for today and make this absolutely gorgeous tart instead. It looks amazing and is actually surprisingly easy.

The nutty base, topped with white chocolate, cardamom and raspberry is an out-of-this-world flavour combination.

Today’s bake is from gorgeous new book, A Love Of Eating, Recipes From Tart London.

It’s by Lucy Carr-Ellison and Jemima Jones. Published by Square Peg, £25.

You’ll need

200g pecans

200g hazelnuts

175g unsalted butter, melted

2 pinches of sea salt

250g mascarpone

100ml double cream

300g good-quality white chocolate

1 tsp vanilla extract

1 tsp ground cardamom

250g raspberries


Preheat the oven to 180C/160C fan/gas 4. Spread nuts on a baking tray and roast for about 15 minutes until nicely golden. Remove and set aside to cool.

Place half the nuts in a food processor and blitz to a fine powder, then put into a bowl. Blitz remaining nuts to a rough crumb, then mix with powdered nuts. Add melted butter and a pinch of sea salt and stir to combine.

Tip mixture into a 23cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. Chill in fridge while you get on with the filling.

Put mascarpone, cream, chocolate, vanilla and cardamom into a pan and warm over a low heat, stirring all the time to let the chocolate melt. Add a pinch of salt and remove from heat. Pour chocolate mixture into base. Return to fridge and leave to set for an hour.

Put raspberries into a sieve suspended over a bowl. Use a spoon to press rasps through sieve, leaving seeds behind. Take tart out of the fridge and use a teaspoon to dot blobs of purée over the tart. Turn teaspoon over and drag the dots a little for a pretty, swirled effect. Return to fridge for another two hours to set.