White Chocolate and Raspberry 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 ice-cold water</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">300g white chocolate, chopped</li> <li class="ingredients-single-item">250ml double cream</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">250g fresh raspberries (plus extra for decorating)</li> <li class="ingredients-single-item">2 tbsp raspberry jam</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 loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or 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> Place the flour, salt and cubed cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs. The cold butter creates pockets of fat that will make your pastry flaky when baked. Alternatively, you can rub the butter into the flour using your fingertips, but work quickly to avoid warming the butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the icing sugar and pulse briefly to combine. Whisk the egg yolk with 2 tablespoons of ice-cold water, then add to the flour mixture. Pulse until the dough just starts to come together – it should look like large crumbs that hold together when pressed. If needed, add an extra tablespoon of water, but be careful not to make the dough too wet. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the pastry onto a lightly floured surface and gently bring it together into a disc without overworking it. Wrap in cling film and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully lift the pastry using your rolling pin and drape it over the tin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Press the pastry gently into the edges of the tin, allowing a little overhang. Prick the base with a fork, then line with baking parchment and fill with baking beans or rice. This blind baking process ensures your pastry base cooks properly without bubbling up. Chill for another 15 minutes to prevent shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Bake the pastry case for 15 minutes, then remove the beans and parchment. Return to the oven for another 10 minutes until the base is lightly golden. The pastry should look dry and set. Trim any excess pastry from the edges while still warm. Set aside to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Warm the raspberry jam in a small saucepan until it becomes more liquid. Brush a thin layer over the base of the cooled tart shell – this creates a moisture barrier between the pastry and filling, keeping your pastry crisp. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the filling, heat the double cream in a saucepan until it just begins to simmer at the edges (do not boil). Meanwhile, place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to melt the chocolate. Gently stir until smooth and glossy, then stir in the vanilla extract. The residual heat from the cream melts the chocolate while gentle stirring prevents air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Place about two-thirds of the fresh raspberries in the tart case, spacing them evenly. Carefully pour the white chocolate ganache over the raspberries, ensuring they remain in place. Gently tap the tin on the counter to remove any air bubbles and create a smooth surface. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Refrigerate the tart for at least 4 hours, or preferably overnight, until the filling is completely set. The ganache needs time to crystallize properly for the perfect texture – rushing this step will result in a softer filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> When ready to serve, carefully remove the tart from the tin. Arrange the remaining fresh raspberries on top in a decorative pattern. Dust lightly with icing sugar just before serving for a beautiful finish. The contrast between the sweet white chocolate and the tart raspberries makes each bite perfectly balanced. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> For clean slices, dip a sharp knife in hot water, wipe dry, then cut. Repeat between each slice. The tart will keep refrigerated for up to 3 days, though the pastry will gradually soften. Bring to room temperature for about 20 minutes before serving to allow the flavors to fully develop. </li> </ol>