|White Chocolate and Gooseberry Tart|
This is another super recipe from my Donna Hay recipe book. Donna makes it as a white chocolate and raspberry tart. I have, over the past few years, made several different versions there-of: White chocolate and gooseberry, dark chocolate and pear, milk chocolate and strawberry etc etc! This is such a fantastically simple recipe, so the next time that you have to make a dessert for a special occasion, give it a try!
|White Chocolate and Raspberry Tartlets|
White Chocolate Tart
375 g sweet short crust pastry (recipe to follow)
225 g raspberries (or any other berries
300 g white (or dark or milk) chocolate
500 ml cream
4 egg yolks
Preheat the oven to 200 degrees Celsius.
On a lightly floured surface, roll the pastry out until approximately 3 mm thick. Carefully place the pastry in a 25 cm tart tin. Prick with a fork and cover with baking paper. Fill with rice or beans and bake blind for 5 minutes. Remove the beans/rice and bake for another 5 minutes or until the pastry is a lovely golden colour.
To make the filling: Heat the chocolate and cream together, until the chocolate has melted. Remove from the heat and whisk in the egg yolks. Pour the mixture into your tart shell and bake at 140 degrees Celsius for 25 minutes or until the tart has just set.
Refrigerate until cold and firm. Decorate with fruit or berries of your choice.