Harry’s favourite birthday tart. It reappears every July, but late raspberries in November mean you can still taste the fragrance of late summer, and the sharp, lactic crème fraîche offsets the terrifying sweetness of white chocolate and stops it being too sickly. I am writing this with four cocoa crusts just out of the oven, all made in one go in the Magimix, so this is something for a big party if you want special and easy. Make the filling first, as it needs to chill.
Heat the crème fraîche with 100 mls of the cream until just before it boils. Meanwhile, break the chocolate into a large bowl. Pour the cream mixture over the chocolate and leave for a minute before stirring until the chocolate has completely melted. Cover with cling film, poke a few holes in the cling film with a skewer to let the steam out and refrigerate for 2–3 hours.
Whisk the remaining cream until thick but soft, not rigid, and fold into the chilled chocolate mixture.
Add 1–1½ tbsps chilled water and bring to a ball, flatten, cling film, chill in the normal way. Roll out and place in a 28 cm/11 inch tart tin.
Put the raspberries in the cooled tart case and gently crush with a fork until they just begin to bleed. Pour the mixture over the top, smooth, and refrigerate for at least 2 hours. Turn the tart out cold and sprinkle with a tiny bit of cocoa powder.
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