These individual raspberry and white chocolate tarts have a white chocolate ganache draped invitingly over the fruit.
The classic flavour combination is finished with a sprinkling of freeze-dried raspberries. They're as delicious as they are pretty.
Using chocolate to transform bakes
Don't you just love how chocolate can drape seductively over bakes, completely transforming them from being run of the mill nice to something totally irresistible?
It doesn't seem to matter whether the chocolate is drizzled over a buttercream frosting, ice cream, or even fruit, chocolate really does have the right properties to caress the food beneath resulting in something incredibly sexy and inviting.
I finally realised how aesthetically wonderful chocolate can be (I already know how amazing chocolate is in the taste department ?) whilst making some simple Strawberry Cupcakes .
There was such a difference in the cupcakes between plonking the strawberry onto the buttercream frosting and after drizzling a little dark chocolate ganache over the top! The chocolate completely transformed those simple summery cupcakes.
So, armed with that awareness it is pretty obvious that a classic raspberry fruit tart would become immeasurable more tempting with a drizzle of white chocolate ganache.
After all, as my old Home Economics teacher used to remind us, we eat with our eyes! (Meaning that food should look as yummy as it tastes!)
Raspberry and white chocolate - a match made in heaven
The great thing about using white chocolate ganache with raspberries, other than it looking fab, is the flavour combination. It's such a classic pairing which definitely works incredibly well.
You may notice I use it a lot even in cookies. The sweet creamy nature of the chocolate contrasts beautifully with the sharp notes of raspberries.
Now, I have to admit that my original intention had been to cover the tops of the creme patisserie filled pastry cases entirely with fresh raspberries to make a classic tart.
However, having completely misjudged the quantity needed for the size of tart cases being used I resorted to using a few spoonfuls of raspberry jam to finish covering the creme patisserie and to provide the colour contrast needed for the finishing touch.
Finished with a sprinkling of freeze-dried raspberries, this variation of the classic fruit tart worked really well!
But of course by all means cover the top of the tart entirely with fresh raspberries and omit the freeze-dried raspberries.
Can the tarts be made ahead of time?
- The pastry cases can be made a few days in advance, store in an airtight container in a cool place. If you are short of time you could consider buying ready made pastry cases.
- The creme patisserie can be made the day before.
- Once assembled the tarts will keep for up to 2 days. Chill and bring to cool room temperature to serve.
- Not suitable for freezing.
📖 Recipe
Raspberry & White Chocolate Tart
Equipment
- 4 12cm (4½in) loose bottomed tart tins
- Rolling Pin
- baking beans
- baking parchment
Ingredients
For the sweet pastry (Pate Sucree)
- 150 g (5oz) plain flour plus a little extra for rolling out
- 50 g (2oz) icing sugar
- 50 g (2oz) butter chilled
- 1 large egg
For the White Chocolate Creme Patisserie
- 150 ml (5floz) double cream (US = Heavy cream)
- 150 ml (5floz) milk
- 3 egg yolks
- 75 g (3oz) golden caster sugar
- 30 g (1¼ oz) cornflour (US= cornstrach)
- ½ teaspoon vanilla extract
- 50 g (2oz) white chocolate broken into pieces
For the White Chocolate Ganache
- 3 tablespoons double Cream
- 60 g (2½oz) white chocolate chopped into small pieces.
To Assemble the Tarts
- 40 g (1½oz) white chocolate (optional see cook's tips)
- 3-4 tablespoon seedless raspberry Jam
- 225g (8oz) fresh raspberries
- freeze dried raspberries to sprinkle
Instructions
To make the pastry
- Place 150g (5oz) flourand 50g (2oz) icing sugar in a mixing bowl and rub in 50g (2oz) butter until the mixture resembles fine breadcrumbs.
- Make a well in the centre and add one beaten large egg. Using a dinner knife, or similar, cut through the mixture to mix a into a dough adding a little cold water to bring the mixture together if required.
- Tip the dough onto a lightly floured work surface and lightly knead the dough. Wrap and chill for at least 30 minutes.
Make the white chocolate creme patisserie
- Pour 150ml (5floz) each, cream and milk into a saucepan. Heat until just coming to a simmer. Set the pan aside. In a medium sized bowl whisk 3 egg yolks and 75g (3oz) sugar together to combine. Add 30g (1¼oz) cornflour and mix until smooth. Whisk in about half of the hot milk mixture then pour back into the pan, continuing to stir all of the time.
- Set the pan over a low heat and allow the custard to cook stirring constantly, until it coats the back of a spoon. If the custard starts to go a little lumpy as it begins to thicken take it off the heat and beat well until smooth again.
- Add ½ teaspoon vanilla extract and 50g (2oz) white chocolate. Stir well, allowing the chocolate to completely melt. Pour the custard into a clean bowl. Cover with a sheet of dampened parchment and set aside to cool.
Line the tart cases
- Remove the pastry from the fridge and divide into 4 pieces of roughly equal size. Roll out one portion on into a circle on a lightly floured work surface and use to line a tart tin, trim away any excess pastry.
- Line the remaining tart cases in the same way. Chill for at least 10 - 15 minutes.
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5, placing a baking tray onto the middle shelf which is large enough for the tart cases.
- Remove the lined tart tins from the fridge. Use a fork to gently prick the pastry base. Line the pastry cases with baking parchments and fill with baking beans.
- Place the cases into the oven and cook for 10 minutes and remove the parchment and baking bean. Return the tart cases to the oven and bake for a further 10 minutes until the pastry is crisp and golden.
- Remove the tart cases from the oven and place onto a cooling rack. After 5 minutes carefully remove the pastry cases from the tins and allow to completely cool.
Make the Chocolate Ganache
- Pour 3 tablespoons of cream into a small pan and set over a medium heat. Heat until just about to simmer. Place 60g (2½oz) chopped white chocolate into a bowl then pour the heated cream over the chocolate. Stir until the chocolate melts into the cream to produce a smooth ganache. Set aside to cool and firm up a little.
To assemble
- Break the 40g (1½oz) white chocolate into pieces and place in a heat rpoof bowl and set over a pan of simmering water (bain marie). Ensure the water in the pan doesn't touch the base of the bowl. Melt the chocolate then brush a thin layer onto the inside of the pastry case. Set aside to allow the chocolate to set.
- Once the chocolate inside the pastry case has set and the creme patisserie is completely cold assemble the tarts. Stir the custard thoroughly. Use a teaspoon to fill the pastry cases. Avoid over filling them.
- Place 3 to 4 tablespoons jam into a bowl. Add a few drops of water and stir well to slacken. Use a teaspoon to carefully spoon some of the raspberry jam over the surface of the creme patisserie using the back of the spoon to gently spread the jam out.
- Arrange a few fresh raspberries on top of each tart. Spoon the cooled ganache into a piping bag fitted with a small plain nozzle. Drizzle the chocolate over the top of each tart. Finish with a scattering of freeze dried raspberries. Enjoy!
Notes
- The layer of white chocolate painted over the pastry base acts as a barrier preventing the custard from spoiling the pastry. This step can be missed out if you're serving the raspberry tarts straight away.
- To prevent a skin forming on creme patisserie as it cools. take a sheet of parchment, make it damp then scrunch up and open out a gain. Press the dampened parchment onto the surface of the custard.
- If the chocolate ganache has firmed up a little too much when you're ready to pipe it onto the tarts simply warm it through gently until it is the consistency you're happy with.
- Rather than using a disposable piping bag you may prefer to make a small piping cone with baking parchment or greaseproof. Alternatively, drizzle the chocolate with a teaspoon.
- The pastry cases can be made a few days in advance, store in an airtight container in a cool place.
- The creme patisserie can be made the day before.
- Once assembled the tarts will keep for up to 2 days. Chill and bring to cool room temperature to serve.
- Not suitable for freezing.
Jenny-Apply to Face blog says
These are so impressive.You are very talented!!!Fab pics and great flavours.Delicious!xx
Angela - Only Crumbs Remain says
Aw thankyou Jenny, you're all being far too kind with your comments.
Angela x
Recipes Made Easy says
Oh my Angela I am totally blown away by these they look absolutely amazing. You are so right about a drizzle of chocolate but even without it these would have looked stunning.
Angela - Only Crumbs Remain says
Aw thankyou Jacqui 🙂
Angela x
Jenny says
mmmmmm your tarts look delicious ! raspberry and white chocolate is always a winner for me, and the tarts look so pretty. yum! x
Angela - Only Crumbs Remain says
We're a huge fan of raspberry & white choc too Jenny 🙂
Thanks for your lovely commnent,
Angela x
Jo Allison/ Jo's Kitchen Larder says
Beautiful dessert! Absolutely love the flavour combination too and that white chocolate creme pat, hmmmm! x
Angela - Only Crumbs Remain says
Mmmm indeed, I'm totally sold on white choc creme pat Jo!
Thanks for your lovely comment,
Angela x
Kat BakingExplorer says
Wow these are absolutely stunning Angela! They are beautifully presented, I'd expect to see something like this in a nice restaurant.
Angela - Only Crumbs Remain says
Aw that's so lovely of you Kat,
Angela x
Mandy says
Angela, you're on a roll with these summery fruity desserts you keep making! This looks so good x
Angela - Only Crumbs Remain says
Aw thankyou so much Mandy 🙂
Angela x
TurksWhoEat says
Another absolutely beautiful dessert! I'll have to try using chocolate more aesthetically, I think I'm usually too focused on eating it to get it to look this amazing!
Angela - Only Crumbs Remain says
I know just what you mean though, they usually don't last long enough for a chocolate drizzle 😉
Angela x
REBECCA SMITH - Glutarama says
The epitome of summertime presented on a plate! This is such a beautiful dessert...almost too beautiful to eat...Whoah there, I said almost! 😉
Angela - Only Crumbs Remain says
Hahaha, almost 😀
Thankyou for your lovely comment Rebecca,
Angela x
Monika Dabrowski says
Oh Angela, your family is so spoiled with a super star dessert maker like you:)
Angela - Only Crumbs Remain says
Hahaha, I sometimes think they wish I didn't bake quite so much (ie bakes being a tad weight inducing!) - that's when the neighbours & work collesgues come in handy 😉
Angela x
Louise Fairweather says
Another gorgeous looking dessert Angela!
Angela - Only Crumbs Remain says
Aw thankyou Louise x
Jasmin Charlotte says
Yum! These look oh so lovely. Raspberry and white chocolate is one of my fave flavour combos!
Angela - Only Crumbs Remain says
Aw thankyou Jasmin, it's definitely one of my favourites too 🙂
Angela x