I have a confession to make. I’m not a big tart/pie fan. But after I made this beauty, I changed my mind…
The sweet pastry is rich, buttery and has a crisp cookie-like texture. A lot of people (including myself) get lazy and buy shop-bought pastry to save time and money. But if you are feeling extra special, it is definitely worth making this pastry from scratch. It is very simple to make and can be made in a food processor to save time. I am definitely adding it in my baking repertoire.
In addition, there is actually no proper baking involved in this recipe, apart from blind baking the crust. Just melt the white chocolate and cream together in a bain-marie, fill the pastry along with the rest of the toppings then leave in the fridge to chill.
For the pastry:
- 250g plain flour
- 170g butter, cubed
- 1 tbsp caster sugar
- 1 egg, beaten
- 2-4 tbsp cold water
For the filling:
- 400g good quality white chocolate
- 42g butter
- 154g heavy cream
- 1/2 tsp vanilla extract
- 2 cups raspberries
- 20g sliced almonds
- 25g chopped pistachios
- Roast nuts in medium oven for 10 minutes. Remove from heat and set aside.
- Crumb flour, sugar and butter until it resembles fine breadcrumbs. Add egg and water and work with your hands until the dough comes together. Shape into a disk, cover with cling film and chill for 30 minutes.
- Roll the dough into a tart pan. Trim excess and chill for a further 20 minutes.
- Preheat oven to 180C/375F/Gas Mark 4. Blind bake for 15-20 minutes, remove weights and cook for a further 5-10 minutes until the crust is golden brown. Remove from the oven and leave to cool completely.
- Spread the raspberries evenly over the tart case and sprinkle with half of the nuts.
- Meanwhile, melt the chocolate and butter in a bain-marie. Remove from heat then add the extract and cream, and stir gently until well mixed.
- Pour the chocolate mixture over the case. Sprinkle with the remaining nuts immediately. Refrigerate for at least 4-5 hours.