Raspberry Tahini Ganache Tart
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus chilling time (this can be made in stages)
Cooking time: 30 minutes
Cinnamon shortcrust pastry
- 135g/4.8ozs. butter, softened
- 1/4 cup icing sugar, sifted
- 1.5 cups plain all purpose flour
- 2 tablespoons cornflour/fine cornstarch
- 1 teaspoon ground cinnamon
- Pinch of salt
For Filling and decoration
- 400g/14ozs raspberry jam (low sugar)
- 425g white chocolate
- 180ml cream
- 2 tablespoons tahini
- Fresh raspberries and 50g/1.7ozs of crushed hard sesame candy* to decorate
Step 1 - Preheat oven to 190C/374F. Make the pastry first. Place the butter, icing sugar, two types of flour and salt in a mixer fitted with a paddle attachment and beat on very slow speed until it has just come together. It will be very soft. Press into a 23cm loose bottomed tart tin on the base and sides. Prick the base with a fork and place in the freezer for 30 minutes. This prevents the base from shrinking once baked. Then bake for 20 minutes until golden and crisp.
Step 2 - Spread the raspberry jam on the base of the pastry and set aside. Process the cream with the tahini until smooth and then heat in a double boiler with the white chocolate until melted (do not stir too much). Allow the mixture to cool a little until thicker in texture and then pour over the jam. Allow to set firm in the fridge. Top with fresh raspberries (I rolled some in caster or superfine sugar).