Don’t you just love how chocolate can drapes seductively over bakes, completely transforming them from being run of the mill nice to something totally irresistible? It doesn’t seem to matter whether the chocolate is drizzled over a buttercream frosting, ice cream, or even fruit, chocolate really does have the right properties to caress the food beneath resulting in something incredibly sexy and inviting.
I finally realised how aesthetically wonderful chocolate can be (I already know how amazing chocolate is in the taste department 😉) whilst making these Strawberry Cupcakes a couple of weeks ago. There was such a difference in the cupcakes between plonking the strawberry onto the buttercream frosting to drizzling a little dark chocolate ganache over the top! The chocolate completely transformed those simple summery cupcakes.
The great thing about using white chocolate ganache with raspberries, other than it looking fab, is the flavour combination. It’s such a classic pairing which definitely works incredibly well. The sweet creamy nature of the chocolate contrasts beautifully with the sharp notes of raspberries.
Now, I have to admit that the intention had been to cover the tops of the creme patisserie filled pastry cases entirely with fresh raspberries. However, having completely misjudged the quantity needed for the size of tart cases being used I resorted to using a few spoonfuls of raspberry jam to provide the colour contrast needed. Happily, being finished with a sprinkling of freeze dried raspberries, this variation of the classic fruit tart worked really well!
So, here’s how to make Raspberry & White Chocolate Tarts
invitingly with a white chocolate ganache, and the classic flavour
combination is finished with a sprinkling of freeze dried raspberries.
They’re as delicious as they are aesthetically pleasing.
Hands on time: 1 hour Bake time: 25 mins Yield: 4
4 x 12cm loose bottomed tart tins (see note a below)
For the sweet pastry (Pate Sucree)
- 140g Plain Flour + a little extra for rolling out
- 50g Icing Sugar
- 50g Butter, unsalted & chilled
- 1 Egg, large
For the White Chocolate Creme Patisserie
- 150g Double Cream
- 150g Milk
- 3 Egg Yolks
- 75g Caster Sugar
- 30g Cornflour
- 1/2 tsp Vanilla Extract
- 40g White Chocolate, broken into pieces
For the White Chocolate Ganache
- 50ml Double Cream
- 60g White Chocolate
To Assemble the Tarts
- 40g White Chocolate (see note d below)
- 3-4 tbsp Raspberry Jam (seedless)
- 1 punnet Fresh Raspberries
- Freeze Dried Raspberries
Notes. a) Consider using ready made pastry cases if you’re short of time. b) If the chocolate ganache has firmed up a little too much when you’re ready to pipe it onto the tarts simply warm it through gently until it is the consistency you’re happy with. c) Rather than using a disposable piping bag you may prefer to make a small piping cone with greaseproof paper. Alternatively, drizzle the chocolate with a teaspoon. d) The layer of white chocolate painted over the pastry base acts as a barrier preventing the custard from spoiling the pastry. This step can be missed out if you’re serving the raspberry tarts straight away.