White Chocolate Ganache Raspberry Tart
I’ve always steered away from this well-loved combo of white chocolate and raspberries because of its cloying sweetness, but add a little kick of sharpness with crème fraîche and it’s transformed. As with all the tarts in this book, you may choose to make smaller individual tartlets as I have, or one large tart.
MAKES ABOUT 12 INDIVIDUAL TARTS OR 1 LARGE TART
RASPBERRY COULIS
350 g (12 oz) frozen OR fresh raspberries
75 g (2½ oz/1/3 cup) caster (superfine) sugar
WHITE CHOCOLATE GANACHE
200 g (7 oz) thickened (whipping) cream
400 g (14 oz) white chocolate melts (buttons) or roughly chopped white chocolate
1/8 teaspoon salt
TO SERVE
250 ml (9 fl oz/1 cup) crème fraîche or sour cream
METHOD
Preheat the oven to 170°C (325°F) fan-forced.
On a lightly floured work surface, roll out the pastry into a 32 cm (13 inch) circle, 4 mm (3/16 inch) thick. Use it to line a 28 cm (11¼ inch) round tart tin with a 3 cm (1¼ inch) high side and a removable bottom. For individual tartlets, roll out the pastry until 3 mm (1/8 inch) thick, and cut according to the shape and size of the tins. If the pastry cracks, don’t worry. Squish it back together, and it will bake out. Make sure you press well into the corners. Pinch the excess pastry away, then pierce the base of the pastry shell at regular intervals with a fork.
Blind-bake for about 20 minutes until golden. If there are any bubbles when the pastry comes out of the oven, immediately press down gently with a clean oven mitt to deflate and flatten.
To make the raspberry coulis, combine the raspberries and sugar in a small saucepan, and bring to the boil. Stir until the sugar has dissolved, then purée with a blender. Cover and refrigerate.
To make the ganache, microwave the cream, white chocolate and salt in a medium heatproof bowl for 1½ minutes on the highest setting. Whisk until smooth. Allow to rest for 10 minutes, so the ganache is not quite so runny.
To assemble, spoon in enough raspberry coulis to coat the bottom of each tart shell well. Alternatively, you can pipe the coulis on top of the ganache after it has set – it’s very much up to you how you want to assemble the elements. Spoon the ganache into each tart shell to about 1 cm (½ inch) deep, and refrigerate for about 15 minutes. Place a scoop of crème fraîche on top of each tart. If making a single large tart, slice and serve immediately with the crème fraîche for dolloping.