I may have mentioned before that I sometimes like to borrow recipe books from the library, especially books that I don’t actually plan to buy, but am quite interested in. I’ve also mentioned my love of Masterchef on many many occasions. Well, last week in the library I walked past a display stand of recipe books and having been engrossed in the current Masterchef the professionals series, I couldn’t resist picking up, Greg’s Favourite Puddings. As I’m sure you know, Greg Wallace loves a good pudding. As far as savoury dishes go, I think I’d probably agree with Michel Roux, but puddings, well, I’d trust Greg on those.
I did change the recipe a little. The original called for cherries, rather than raspberries. I also didn’t dust the top of the tart with cinnamon, but served the cinnamon alongside so if anyone wasn’t so keen on it, they wouldn’t have to have too much of it. There is still cinnamon in the pastry, which gives just a hint of cinnamon. It was definitely a success as all my guests asked for seconds so I never got to find out what it would have been like cold.
Ingredients for the Pastry
175g plain flour
1/2 tsp ground cinnamon
125g unsalted butter, diced
25g caster sugar
Ingredients for the Filling
40g caster sugar
150g white chocolate, chopped
300ml double cream
Punnet of raspberries
Ground cinnamon (optional)
How to Make White Chocolate Raspberry Tart
1. First prepare the pastry. Sift the flour and cinnamon into a large bowl. Add the diced butter and rub the butter into the flour using your fingertips. When the mixture is like breadcrumbs, add the sugar and then a tbsp water and bring the mixture together to form a dough.
2. Dust the work surface with flour and knead the dough briefly. Wrap in clingfilm and put in the fridge to rest for 30 minutes.
3. Lightly oil a 23cm tart case. Flour the work surface and roll the dough out as thinly as possible. Put it in the tart case. Prick the pastry with a fork, line with parchment or foil and add baking beans or something similar. Bake in the oven for 10 minutes at 200C. Take the baking beans out and continue baking for 5 minutes.
4. To make the filling beat the eggs and sugar together until light and a bit fluffy. Put the cream in a saucepan and heat until it almost gets to the boil. Put the chocolate in a large bowl and pour the cream over the top. Stir until the chocolate has melted. Then slowly stir in the egg and sugar mixture.
5. Put the raspberries in the pastry case and pour the chocolate mixture over the top.
6. Bake for 45 minutes at 200C. Serve warm with cinnamon on the side to dust over the top.