This creamy tart is a simple way to offer an indulgent ending to any dinner party. It is best made the night before and left to set – just make sure you wrap it in cling film in the fridge.
- Short Crust Pastry (you could make it, but I didn’t #student)
- 200ml Crème Fraîche
- 300ml Double Cream
- 150g White Chocolate
- 300g Raspberries
- Hot chocolate powder
- Icing Sugar
Roll out the pastry on a board lightly covered in icing sugar and hot chocolate powder. Roll out until the size of your dish. If in doubt add more icing sugar/chocolate powder – we want it sweet!
Pick up the pastry by wrapping it around the rolling pin and drop into the dish.
Bake blind (this means cooking it without anything in it) for 20 minutes at 200 degrees.
Whilst it is in the oven, prepare the filling.
Heat the crème fraîche, 100ml of cream and the chocolate in a bain marie until it has all melted. Take it off the heat and cover with cling film, poking some air holes in it. Pop in the fridge for a good 2–3 hours.
When everything is cooled, gently mash the raspberries and lay in the dish.
Whisk the rest of the cream until thickish and fold in with the chocolate mix.
Serve cold and sprinkle over a little chocolate powder. Enjoy!
For the full recipe details, go to the Barking Baking website.