Raspberry and white chocolate tart

Serves: 8

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Total Time: 60

Prep Time: 25

Cook Time: 35

• 100 ml double cream
• 250 gram(s) white chocolate, broken into small pieces
• Seeds from 2 vanilla pods
• 375 gram(s) ready-made shortcrust pastry
• 300 gram(s) raspberries
• Icing sugar, to dust

Method

1. Heat cream, chocolate and vanilla in a saucepan over a low heat, stirring, until chocolate has melted. Stir and remove from heat. Allow to cool, pour into container and chill in fridge for 2-3 hours.
2. Set oven to 180ºC/160ºC fan/Gas 4. Roll out pastry and line a 35cm x 12cm (14in x 5in) rectangular, loose-bottomed tart tin. Chill for 30 minutes then line the pastry base with parchment and baking beans and bake blind for 20-25 minutes. Remove the paper and beans and return to the oven for 4-5 minutes, then set aside.
3. When ready to serve, place the chocolate mixture in a mixing bowl and whisk lightly until soft peaks have formed (do not over-beat or the mixture will become too solid). Spoon this mixture into the pastry base and top with the raspberries. Dust the tart with icing sugar and serve cut into thick slices.
4. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Field

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