Name: White chocolate raspberry tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 1 cup plain flour; 1 tablespoon caster sugar; 60 gram unsalted butter, chopped; 1 tablespoon water; 1 egg yolk; 2 teaspoon lemon juice; Filling; 1/4 cup boiled water; 2 teaspoon gelatine; 180 gram white chocolate, melted; 300 millilitre thickened cream; 2 eggs, separated; 3/4 cup raspberries; icing sugar mixture and extra raspberries, to serve

Ingredients

1 cup plain flour

1 tablespoon caster sugar

60 gram unsalted butter, chopped

1 tablespoon water

1 egg yolk

2 teaspoon lemon juice

Filling

1/4 cup boiled water

2 teaspoon gelatine

180 gram white chocolate, melted

300 millilitre thickened cream

2 eggs, separated

3/4 cup raspberries

icing sugar mixture and extra raspberries, to serve

Method

1.Preheat oven to 190°C. Lightly grease a 3.5cm x 23cm loose-bottomed flan pan.

2.Sift flour into large bowl. Stir in sugar. Rub in butter until mixture resembles breadcrumbs. Add water, egg yolk and juice and mix to a pliable dough.

3.Knead dough gently on a lightly floured surface. Wrap in plastic wrap. Place in fridge for 30 minutes to chill.

4.Roll dough out between two sheets of baking paper. Ease into prepared pan and trim edges. Place in fridge for 10 minutes to chill. Bake blind for 10 minutes. Remove paper and filling. Bake for a further 10 minutes. Cool completely.

5.To make the filling, place the water in a jug. Whisk gelatine into water with a fork until dissolved. Place melted chocolate in a bowl. Add cream, egg yolks and gelatine mixture and whisk to combine.

6.Using electric beaters, beat egg whites in a clean bowl until soft peaks form. Gently fold egg white into chocolate mixture. Place in fridge, stirring occasionally, for 5 minutes or until beginning to thicken.

7.Puree the berries. Pour chocolate mixture into pastry case. Swirl berries through filling with a skewer. Place in fridge, covered, overnight, to chill. Dust with icing sugar and serve in wedges with raspberries.