White Chocolate and Raspberry Tart With a Cocoa Crust

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Preparation info

  • Difficulty

    Easy

  • makes 28 cm 11 inch tart serves

    8

Appears in

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.

Ingredients

For the cocoa crust

  • 180 g flour
  • 2 heaped tsps Green & Black’s organic cocoa powder
  • 90 g butter
  • 2 tbsp. unrefined icing sugar
  • 1 egg yolk

For the filling

  • 200 ml. crème fraîche
  • 250 ml. (double) cream
  • 180 g good white chocolate
  • 400 g fresh raspberries
  • a little cocoa powder to scatter

Method

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.

Preheat oven to 180°C/Gas 4. Sift the flour and cocoa powder into the Magimix, throw in the butter, sift in the icing sugar, add the egg yolk and pulse a few times.

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.

Bake the pastry blind for 25 minutes. Remove the baking beans, prick with a fork, return to the oven and cook for a further 10–15 minutes, test for crispness by hand. This pastry you want completely cooked as this ends the cooking process. Remove to a rack and cool.

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.