White Chocolate & Raspberry Mini Tarts

Ingredients

Biscuit Base

• 300 g Digestives

• 150 g Unsalted Butter

Raspberry Coulis

• 100 g Raspberries

• 1 tbsp Caster Sugar

• 2 tbsp Water

White Chocolate Filling

• 600 g White Chocolate (finely chopped)

• 250 ml Double Cream

• 25 g Unsalted Butter

Decoration

• Raspberries

Instructions

Biscuit Base

• Mix the digestive biscuits in a food processor or break the biscuits into a fine crumb in a bowl with a rolling pin.

• Add the melted unsalted butter and mix together until combined.

• Spread onto the bottom and sides of an 23cm loose bottomed tart tin. I usually start on the sides, and then cover the bottom last. (Although I chose to do mini tarts, same as principal.)

Raspberry Coulis

• Add your raspberries, sugar and water to a pan. Heat on a low-medium heat until the fruit starts to break down and soften. 

• Once heated for about 3-4 minutes, remove from the heat and puree to a liquid. 

• Pass the coulis through a sieve to remove the seeds and let the mixture cool. 

Filling

• Add the white chocolate and butter to a large bowl. 

• Pour the cream into a small pan, and heat the cream until just before boiling point. 

• Pour the cream onto the chocolate and butter and leave to sit for five minutes. 

• Whisk the mixture until it smooths – if any lumps of chocolate remain, add the mixture back into the pan and heat on a low heat until smooth.

• Pour the ganache into the tart case – dollop in about half of the raspberry coulis, and swirl the mixture together with a cake skewer. 

• Set the tart in the fridge for a couple of hours until set. 

Recipe from Janes Patisserie recipe book by Jane Dunn

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