23 Apr White chocolate, cardamom and raspberry tart – Lucy Carr-Ellison and Jemima Jones, Tart
Cook 20 minutes
Rest 3 hours
200 g pecans
200 g hazelnuts
175 g unsalted butter, melted
2 pinches sea salt
250 g mascarpone
100 ml double cream
300 g good-quality white chocolate
1 tsp vanilla extract
1 tsp ground cardamom
250 g raspberries
Preheat the oven to 180°C. On a baking tray, spread both the pecans and hazelnuts out and roast for about 15 mins until nicely golden. Remove and set aside to cool.
In a food processor, place half the nuts and blitz to a fine powder. 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 23 cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. Chill in the fridge.
Into a pan, put the mascarpone, double cream, white chocolate, vanilla and cardamom 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 1h.
Into a sieve suspended over a bowl, put the raspberries. 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 tsp to dot blobs of the raspberry purée over the tart.
Turn the tsp over and drag the dots a little to create a pretty, swirled effect. Return to the fridge for another 2h to set completely.