Hope you all had a great weekend! It was a really fun one for us – we went to the school fete on Saturday morning then we had our beautiful little nephew over for a sleepover. It was so lovely having a toddler running around the house again – he is a real cutie!
We had burgers for dinner tonight at hubby’s request – how could I refuse him on Father’s Day? I couldn’t ask for a better husband or Father to our boys, he really is the best x
I also made some no-churn peach ice cream which will feature in a blog post very shortly – watch this space!
My lovely hubs bought a lovely mini tart tin from Lakeland on Friday and I was itching to test it out asap. I’ve been dreaming of coming up with a white chocolate and raspberry tart recipe for a while now but I didn’t have much time or patience for inventing my own recipe today. A quick google search lead me to Ottolenghi’s white chocolate and raspberry tarts. Little individual tarts filled with raspberry jam, white chocolate ganache and swirls of raspberry coulis. Perfect!
I used Dan Lepard’s sweet pastry recipe for the tart bases. This has recently become my go to recipe whenever I need sweet pastry – it rolls out like a dream and you end up with a lovely crisp pastry base. You will find the recipe right herehttp://www.theguardian.com/lifeandstyle/2007/nov/24/foodanddrink.baking56 – I halved the recipe.
I only made six little tarts so I halved the recipe for the filling – it turned out to be just the right amount (although I was a clumsy pants and spilled some of the ganache!)
White chocolate and raspberry tartlets adapted from the Ottolenghi Cookbook
A six hole mini tart tin (mine came from Lakeland)
Half quantity of Dan Lepard’s sweet pastry (recipe in link above)
If you have the larger individual tart tins, I would advise you to double the recipe below.
90g good white chocolate
45ml double cream
25g fresh raspberries
6 tsp raspberry jam
To make the coulis, press the raspberries through a sieve into a bowl.
Placd the chocolate and butter in a heatproof bowl. In a small saucepan, bring the cream to boiling point. Immediately pour the cream over the chocolate and butter, stir until melted and smooth.
Place one tsp of raspberry jam in each fully cooled tart case. Carefully pour some ganache in each case – it should just reach the top. If it spills over the edge, don’t worry! I made a complete mess doing this. You can always tidy it up. Using a 1/2 tsp measurement, pour a little blob of raspberry coulis in the middle of each tart. Using the tip of a knife, gently swirl to make a pretty pattern. Place in the fridge for around one hour to set.