After photographing this tart, I think I’m ready for a photojournalistic assignment in a war zone: I composed, white balanced and shot this dessert, with manual flash no less, in front of my resident pudding fanatic Mr. R&R, while he was literally growling at me and holding a dessert fork in a very threatening manner. Scary stuff, folks, but I’m cool under fire.
This is from Ottolenghi: The Cookbook (love this book). The sweet pastry was a bugger to roll out (hot kitchen and flummoxed cook), but I just pressed it, in bits, into the tin and it seemed to be none the worse for it. Baked blind then uncovered for a good 30 minutes. A teaspoon of raspberry jam spread over the bottom of the case, then in went a ganache of white chocolate, butter and cream (mmm, healthy!) and a swirl of sieved fresh raspberries to finish. Set in the fridge overnight so the filling really firms up.
The end result (although I say it myself) was beautifully elegant, the kind of thing to make the desperate housewife next door want to stab you with a kebab skewer. Mr. R&R, with his noted sugar dependency, said it was one of the most unbelievably sweet desserts he’d ever had (and so was an instant fan). But to me, the final tart tasted exactly, uncannily, like a Jammie Dodger. I can’t say I was at all disappointed…
3 Comments on "White chocolate and raspberry tart"
oh god that looks amazing!!
just wondering, how did you get the raspberry to turn out in that pattern? was it difficult? i’m thinking of giving this a try!
Thanks Holly! No, it was dead easy to get the pattern – just drop a teaspoon or so of the raspberry sauce in the middle and run something sharp through it a couple of times to swirl it around (a skewer, chopstick, that sort of thing). Then leave it to set – v impressive look for about zero effort – my kind of presentation!
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