For something special and pretty, you can’t go past these tarts made with white chocolate and fresh pink raspberries. Serve as a grand finale after a meal.
Ingredients
| 200 g | Sweet short pastry (Main) |
| 300 ml | Cream (Main) |
| 200 g | White chocolate, chopped (Main) |
| 1 | Egg |
| ¼ cup | Caster sugar |
| ¼ tsp | Ground cardamom |
| ½ cup | Toasted pistachios, chopped small (Main) |
| 1 punnet | Fresh raspberries, use more if needed (Main) |
| 1 packet | Dried raspberry powder, use a sprinkle per tart (Main) |
Directions
- Preheat an oven to 180C.
- Roll pastry on a lightly floured board to about 3-4mm thick and line 8 x 10cm tart tins. Bake blind for 15 minutes. Turn oven to 160C.
- To make the filling, heat the cream to boiling point then pour over the chocolate and stir until completely smooth.
- Whisk the egg with the sugar and cardamom, then pour in the cream mixture. Add half the pistachios. Place into a pouring jug and divide the mixture evenly between the pastry cases. Bake in the oven for 20 minutes until just set. Remove and cool completely before removing from the tins.
- Serve with fresh raspberries, a dusting of raspberry powder and the remaining pistachios.