Updated: Aug 17
Raspberry and ganache white chocolate tart. Very pretty for a summery day.
I have been researching a few tart recipes as we have been asked to do some tarts along with our barista coffee for a wedding next year. My couple want to offer 8 desserts each served with a dollop of sour cream, clotted cream or ice cream. I've found lots of recipes to inspire me and so have shortlisted some ideas to test out over the coming weeks. this is the first of a few to come.
As for many people in lockdown, I have been keeping myself and my little ones busy in the kitchen. They love to get involved and it is a really good way of teaching children about numbers, not just as an abstract concept but aactually as a tool for doing something useful! Keeping them out of the way and answering all their questions when I am trying to set up a few photos is the tricky part!
Makes an 8 inch round tart
200 g digestive biscuits or cookies of your choice
100 g unsalted butter, melted
1 x 12g sachet powdered gelatine
200 ml double cream
250 g white chocolate buttons or chopped up white chocolate
25 g unsalted butter
pink food colour (optional)
Place the biscuits in a food processor and pulse until fine crumbs form or, for a more therapeutic option that generates less washing up, put into a bag and bash with a rolling pin. Add the melted butter. Press the biscuit mixture onto the base and sides of a 8 inch fluted tart pan until uniform. Place the tart tin on a baking tray for ease of movement and put into the fridge for the base to firm up.
Meanwhile make the raspberry ganache filling. Place the raspberries and 3 tbsp water in a medium saucepan and cook till raspberries go soft and mixture is slightly reduced. Add the gelatine, stir and simmer for further 5 minutes. Strain the mixture into a bowl.
In a separate saucepan, over low heat, bring the cream to just below boiling point (do not boil). Remove from heat, add the white chocolate buttons. Leave to stand for a bit, then stir until buttons have fully melted and mixture is smooth. Add the unsalted butter, raspberry puree and food colour, if using (I've left it out in this and it's still a nice dark-pinkish colour). Stir to combine.
Cool mixture to room temperature, then pour onto prepared crust. Place tray in the fridge for at least 4-5 hours or until filling has set. Decorate however you see fit (here I've used dried rose petals and a sprinkle of icing sugar) and serve!