White Chocolate and Raspberry Tart

Name: White Chocolate and Raspberry Tart
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 150 g (5oz) plain flour; Pinch of salt; 65 g (2 1/2oz) cold, unsalted butter, diced; 100 g (3 1/2oz) ground hazelnuts; 25 g (1oz) sugar; 1 large egg, beaten; 250 g tub mascarpone; 200 g (7oz) bar good quality white chocolate, such as Green & Black's; 142 mL carton double cream; 400 g (14oz) fresh raspberries; Golden icing sugar to dust

This indulgent white chocolate and fresh raspberry tart is a show-stopping dessert

By The GH Kitchen TeamPublished: 06 July 2008

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Food, Sweetness, Dishware, Cuisine, Dessert, Ingredient, Red, Baked goods, Dish, Serveware,

Preparation Notes: Plus chilling

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Yields:

Prep Time:

35 mins

Cook Time:

30 mins

Total Time:

1 hr 5 mins

Ingredients

150 g (5oz) plain flour
Pinch of salt
65 g (2 1/2oz) cold, unsalted butter, diced
100 g (3 1/2oz) ground hazelnuts
25 g (1oz) sugar
1 large egg, beaten
250 g tub mascarpone
200 g (7oz) bar good quality white chocolate, such as Green & Black's
142 ml carton double cream
400 g (14oz) fresh raspberries
Golden icing sugar to dust

Directions

1. Step 1
  Sift the flour and salt into a food processor. Add butter and whiz until the mixture resembles fine breadcrumbs. Add hazelnuts, sugar and just enough egg to bring the mixture together - use the pulse button to help you. Shape pastry into a disc, wrap in clingfilm and chill for 30min.
2. Step 2
  Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin. Prick all over. Cover with a large circle of baking parchment and top with baking beans. Chill until firm. Preheat the oven to 190°C (170ºC fan) mark 5.
3. Step 3
  Bake for 12-15min until the pastry has set. Remove beans and parchment and continue baking for 5-10min until the pastry is dry and slightly sandy to the touch. Cool in the tin on a wire rack.
4. Step 4
  Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water. Don't stir, otherwise the mixture will thicken into a sticky mess.
5. Step 5
  Remove bowl from pan and set aside to cool completely. Meanwhile, lightly whip the cream. Fold chocolate into the cream. Spoon the filling into the pastry case and chill. To serve, top with raspberries and dust with icing sugar.

Per Serving:

Calories: 408
Total carbs: 30 g
Sugars: 14 g
Total fat: 33 g
Saturated fat: 11 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time