“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.”

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White chocolate tart
(Laura Edwards/PA)
White chocolate tart (Laura Edwards/PA)
Print Recipe
Nutrition Facts
White chocolate, cardamom and raspberry tart
Amount Per Serving
Calories 594 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 22g138%
Cholesterol 69mg23%
Sodium 39mg2%
Potassium 294mg8%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 17g19%
Protein 8g16%
Vitamin A 802IU16%
Vitamin C 7mg8%
Calcium 124mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

White chocolate, cardamom and raspberry tart

With a crunchy nutty base, luxurious creamy centre and a tart lift from the raspberry – this is everything you want in a dessert.
Cook Time15 minutes
Chilling time2 hours 10 minutes
Total Time2 hours 40 minutes
Course: Dessert
Servings: 12 people
Calories: 594kcal
Author: Tart London

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

Calories: 594kcal | Carbohydrates: 23g | Protein: 8g | Fat: 55g | Saturated Fat: 22g | Cholesterol: 69mg | Sodium: 39mg | Potassium: 294mg | Fiber: 5g | Sugar: 17g | Vitamin A: 802IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 1mg

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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