Raspberry White Chocolate 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">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g high-quality white chocolate, chopped</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300g fresh raspberries</li><li class="ingredients-single-item">2 tbsp raspberry jam (optional)</li><li class="ingredients-single-item">1 tbsp 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 uncooked rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl, rub the cold cubed butter into the flour using your fingertips until the mixture resembles breadcrumbs. This technique prevents the gluten in the flour from developing too much, ensuring a tender, crumbly crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar and salt. Add the egg yolk and enough cold water to bring the dough together into a ball. Cold ingredients are essential here as they prevent the butter from melting, which would result in a tough pastry rather than a flaky one.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Wrap the pastry in cling film and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the fats to firm up, making the dough easier to roll and preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). On a lightly floured surface, roll out the pastry to about 3mm thickness, making sure it's large enough to line your tart tin. Carefully lift the pastry over the tin and press it into the corners without stretching it. Trim the excess, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork to prevent air bubbles, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-10 minutes until the pastry is golden and cooked through. The bottom should look dry, not doughy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the tart case cools, prepare the filling. Place the chopped white chocolate and butter in a heatproof bowl. In a small saucepan, warm the cream until it just begins to simmer (small bubbles appearing at the edges), but don't let it boil. Immediately pour the hot cream over the chocolate and butter, then leave untouched for 2 minutes to allow the chocolate to melt.</li><li class="MethodStepper"><h4 class="step-title">Step y</h4>Gently stir the mixture until smooth and glossy, taking care not to incorporate air bubbles which would spoil the silky texture. Add the vanilla extract and stir to combine. The mixture should be smooth and have a pourable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the white chocolate ganache into the cooled tart case and gently tap the tin on the counter to level the surface and remove any air bubbles. Refrigerate for at least 2 hours until the filling is set but still has a slight give when touched. A properly set ganache should be firm enough to hold its shape when sliced but still remain creamy in texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before serving, arrange the fresh raspberries on top of the tart. For extra shine and flavor, warm the raspberry jam if using and brush it lightly over the berries. This creates a beautiful glaze and helps preserve the berries' freshness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Finish with a light dusting of icing sugar. For the most impressive presentation, sift the sugar from a height just before serving to ensure even coverage. Serve immediately or refrigerate until needed, but bring to room temperature for about 20 minutes before serving to allow the flavors to fully develop.</li></ol>