White chocolate, cardamom and raspberry tart

Nutrition Facts

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.

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

Chilling time2 10

Total Time2 40

Course: Dessert

Servings: people

Calories: 594kcal

Author: Tart London

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.