Recipe: White Chocolate & Raspberry Tart

Dreamy Desserts by Tom McNeeney, from The Lancashire Hospitality Co.

White Chocolate & Raspberry Tart

Everyone loves a chocolate tart but white chocolate just makes it so much more special. It’ll work with any berries too if raspberries are hard to come by.

Ingredients:

6 small sweet pasty cases about 8cm (just buy them, life’s too short)

For the Grenache - 50g unsalted butter, 350g white chocolate chopped up, 120ml double cream

To top - 3tsp runny honey, 1 punnet of raspberries, 50g white chocolate (from the freezer), ice cream - I’ve used pistachio but mostly because I thought it would look good on the photos.

Method:

I’m not sure this is much of a recipe, more of an assembly job but it’s too good not to try.

In a microwave safe bowl, heat your chocolate, cream and butter at 20 second intervals giving them a little mix each time until it’s fully melted, pour into your pastry cases, put them all on a baking tray and pop in the fridge for a few hours to set.

Pull them out of the fridge ten minutes before you want to eat them, place your honey in a bowl and very delicately toss your raspberries in it so they are sticky and shiny.

Top each tart with 7 or 8 berries, if you put them all top down it’ll really look like you know what you’re doing.

Get your white chocolate out of the freezer, lay it on a chopping board and using a sharp knife slice it as thin as you can.

Top each tart with a scoop of ice cream and sprinkle with the little chocolate shards.

People will probably want to hug you if you feed them these.