YOU will love this week’s bake. As you can see from the picture, this raspberry and white chocolate tart is a showstopper, but it’s actually quite simple to make.
If you’re not keen on white chocolate, you could substitute a dark version – equally delicious!
The recipe is from BerryWorld and was created by Great British Bake Off winner Edd Kimber.
See berryworld.com for more recipes.
You’ll need:
110g plain flour
55g unsalted butter, cut into 1cm cubes
400g white chocolate
200ml double cream
50g unsalted butter
1/2 tsp vanilla extract
400g raspberries
Method:
Make the pastry by whizzing the flour and cubed butter in a food processor to the point where it forms fine crumbs. If you don’t have a food processor, rub the butter into the flour.
Add just enough cold water to bring it together. Two to three tablespoons should be enough.
Wrap in cling film and allow to rest in the fridge for 20-30 minutes.
Preheat the oven to 190C/170C fan/gas mark 5/375F.
Lightly grease a 23cm tart tin and roll the pastry into a circle big enough to line it.
Prick the base all over with a fork, line with baking paper and baking beans and bake blind for 20 minutes until crisp. Take out of the oven and allow to cool completely.
Break up 350g of the white chocolate and place in a heatproof bowl, along with the double cream, butter and vanilla.
Set the bowl over a pan of barely simmering water and allow cream mixture to melt, stirring frequently. Pour into baked, cooled pastry case. Chill for about an hour.
Decorate the surface of the tart with fresh raspberries. Melt remaining chocolate and drizzle over raspberries.
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