“This is one of our best desserts – it might even be Jemima’s favourite,” say foodie duo, Lucy Carr-Ellison and Jemima Jones of Tart London. “It is exactly what you want in a dessert, with a crunchy nutty base, luxurious creamy centre and a tart lift from the raspberry.
“White chocolate and cardamom are a match made in heaven, we are always pairing them – try making white chocolate and cardamom ice cream, it’s divine.”
White chocolate, cardamom and raspberry tart
Ingredients
- 200 g pecans
- 200 g hazelnuts
- 175 g unsalted butter melted
- 250 g mascarpone
- 100 ml double cream
- 300 g good-quality white chocolate
- 1 tsp vanilla extract
- 1 tsp ground cardamom
- 250 g raspberries
Method
- Preheat the oven to 180°C/gas 4. Spread both the pecans and hazelnuts out on a baking tray and roast for about 15 minutes until nicely golden. Remove and set aside to cool.
- Place half the nuts in a food possessor and blitz to a fine powder, then put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix with the powdered nuts. Add the melted butter and a pinch of sea salt and stir to combine. Tip the mixture into a 23cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. You want the base to be crunchy and quite thin, rather than a thick crust. Chill in the fridge while you get on with the filling.
- Put the mascarpone, double cream, white chocolate, vanilla and cardamom into a pan and warm over a low heat, stirring all the time to let the chocolate melt, then add a pinch of salt and remove from the heat.
- Pour the chocolate mixture into the base. Return to the fridge and leave to set for about one hour.
- Put the raspberries into a sieve suspended over a bowl. Use a spoon to press the raspberries through the sieve, leaving the seeds behind in the sieve. Once done, take the nearly-set tart out of the fridge and use a teaspoon to dot blobs of the raspberry puree over the tart. Turn the teaspoon over and drag the dots a little to create a pretty, swirled effect. Return to the fridge for another two hours to set completely.
Nutrition
A Love Of Eating: Recipes From Tart London by Lucy Carr-Ellison and Jemima Jones, photography by Laura Edwards, is published by Square Peg, priced ÂŁ25. Available from Amazon.
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