Raspberry White Chocolate Custard Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">25g icing sugar</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">For the white chocolate custard:</li> <li class="ingredients-single-item">400ml double cream (heavy cream)</li> <li class="ingredients-single-item">100ml whole milk</li> <li class="ingredients-single-item">4 large egg yolks</li> <li class="ingredients-single-item">50g caster sugar</li> <li class="ingredients-single-item">2 tbsp cornflour (cornstarch)</li> <li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li> <li class="ingredients-single-item">200g good quality white chocolate, finely chopped</li> <li class="ingredients-single-item">For topping:</li> <li class="ingredients-single-item">300g fresh raspberries</li> <li class="ingredients-single-item">2 tbsp seedless raspberry jam, warmed</li> <li class="ingredients-single-item">Fresh mint leaves (optional, for garnish)</li> <li class="ingredients-single-item">Icing sugar, for dusting</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or dried rice</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Digital kitchen thermometer</li> <li class="equipment-single-item">Fine mesh sieve</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pastry. Place the flour, salt and cold cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs. The cold butter creates pockets of fat that will produce flaky layers when baked. Add the icing sugar and pulse briefly to combine. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg yolk and 2 tablespoons of ice-cold water, then pulse until the dough just begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this develops gluten and results in a tough pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and gently bring together into a disc. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (160°C fan/350°F/Gas 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Use your rolling pin to help transfer the pastry to the tin, then gently press it into the corners without stretching. Trim the excess pastry, leaving a slight overhang to account for shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Prick the base all over with a fork, then line with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-8 minutes until the base is lightly golden and feels dry to the touch. The blind baking ensures your pastry is fully cooked and prevents a soggy bottom. Cool completely in the tin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For the white chocolate custard, place the chopped white chocolate in a large heatproof bowl. In a medium saucepan, heat the cream and milk with the vanilla pod and seeds (or extract) until just below boiling point – you'll see small bubbles forming around the edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Meanwhile, in a separate bowl, whisk together the egg yolks, sugar and cornflour until pale and thick. The cornflour acts as a stabilizer, ensuring your custard sets perfectly without curdling. When the cream mixture is hot, remove the vanilla pod if using, and slowly pour about a third into the egg mixture, whisking constantly to temper the eggs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Return this mixture to the pan with the remaining cream and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until thickened. This will take 5-7 minutes. Don't rush this step or let the mixture boil, as the eggs may scramble. The custard is ready when it coats the back of a spoon and a finger drawn through leaves a clean line. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Immediately pour the hot custard through a fine mesh sieve directly onto the white chocolate. Let it sit for 2 minutes, then gently stir until the chocolate is completely melted and the mixture is smooth and glossy. If the chocolate isn't melting completely, place the bowl over a pan of barely simmering water and stir until smooth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Pour the white chocolate custard into the cooled tart case and smooth the surface with an offset spatula. Gently tap the tin on the countertop to remove any air bubbles. Cover with cling film, ensuring it touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the custard is completely set. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> About 30 minutes before serving, remove the tart from the refrigerator to take the chill off slightly – this enhances the delicate flavors. Arrange the fresh raspberries in concentric circles or your preferred pattern on top of the set custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Gently warm the raspberry jam until it's just liquid, then brush it over the raspberries using a pastry brush. This creates a beautiful glossy finish and helps preserve the berries. If desired, garnish with fresh mint leaves and dust lightly with icing sugar just before serving. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> To serve, carefully remove the tart from the tin and transfer to a serving plate. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. The tart is best enjoyed on the day of assembly but will keep for up to 2 days stored in the refrigerator. </li> </ol>