Raspberry and White Chocolate tart
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1 sheet sweet shortcrust pastry
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2x 225g punnets of fresh raspberries
Filling:
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150g white chocolate chopped
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1 cup cream
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2 egg yolks
Preheat oven to 200c. Place pastry in flan tin with removable base and trim to fit. Prick holes in bottom and top with paper and fill baking weights (or rice) and bake blind for 5 minutes. Remove the paper and weights and bake for a further 6 minutes or until pastry is a light golden colour.
To make the filling place chocolate and cream in bowl over saucepan of simmering water until melted and combined. Whisk in egg yolks. Pour mixture into tart shell (still in tin) and bake at 140C for 25 minutes or until is just set. Refrigerate until cold and when ready to serve top with fresh raspberries, dust with icing sugar (or leave plain) and slice into thin slices.
Variation 1: Crush black sesame nougatine and sprinkle on top.
Variation 2: Omit raspberries and drizzle dark chocolate artistically on top
Variation 3: Use good quality dark chocolate instead of white chocolate