Nothing says ‘I love you’ like food does. White Choco-love Tart with Raspberries.
Happy Valentine’s Day.
Recipe adapted from The Art of the Tart by Tamasin Day-Lewis
For the pastry
120g plain flour
2 tsp Green and Black’s organic cocoa powder
1 heaped dsp unrefined icing sugar
60g cold butter, cut into small pieces
1 egg yolk
For the filling
200ml crème fraîche
250ml double cream
180g Green and Black’s organic white chocolate
200g fresh raspberries
Although I’m sure you could make this with your usual cocoa powder and white chocolate, I would recommend you go the Green and Black’s on this occasion. The chocolate is a much nicer flavour with the added vanilla speckles which look lovely too.
For the pastry, sift the flour, cocoa powder and sugar into the bowl of your food processor, add the cold butter and whizz briefly. Add the egg yolk and a tablespoon or two of ice cold water, and process again just to the point at which the pastry coheres. Form a ball, wrap in cling film and refrigerate for half an hour. My mum has made this tart many times before and stressed the point of only leaving your dough in the fridge for the designated time. In this time, preheat the oven to 200°C/400°F/Gas 6.
Roll out the pastry dough on some flour sifted with a bit more cocoa powder and line the tart tin. Using a fork, piece the base of your tart to minimise shrinking during baking. Bake blind for 20 minutes, then removes the beans and bake for a further 10 minutes. The pastry case should be crisp and browned slightly. Leave to cool.
For the filling, heat the crème fraîche with 100ml of the double cream. Break the chocolate into a heatproof bowl or jug, pour the hot cream mix over and leave for a minute, then stir until the chocolate dissolves. Cover with cling film with some air holes punched in it, and put in the fridge for 2-3 hours.
Very lightly crush the raspberries with a fork, just to let the juice run a little (they should remain whole), and put them in a single layer on the pastry base. Whisk the remaining double cream until thick but still soft, not rigid, and fold it into the chocolate mixture. Smooth this over the raspberry base with a rubber spatula and refrigerate for at least another hour. Eat cold.