Tag Archives: white chocolate

White Chocolate- Raspberry Tarts

These elegant and velvety tarts are worth every minute of effort. When presented they will just ooze sophistication and give the impression that you spent HOURS in the kitchen. I’ts a kind of a blend of Crème brûlée and a tart, as I finish it with a blow torch.  You can vary the fruit content, however the tartness of the raspberries marry very well with the super sweet White Chocolate.

White Chocolate- Raspberry Tarts


100g strong white flour

25g caster sugar

30g Butter, cold from the fridge

1/2 teaspoon salt

approximately 1 tablespoon of cold water

1 tablespoon of raspberry jam

210ml double cream

3 egg yolks

1/2 teaspoon of vanilla

2 tablespoons of icing sugar

210ml double cream

3 egg yolks

1/2 teaspoon of vanilla

2 tablespoons of icing sugar


As with all pastry, the less handled the better, and I use my “magimix”, on pulse to combine the butter and flour til almost like sand.  Then stir in the sugar, followed by the cold water, which I add a tiny bit at a time until it comes together nicely but is not too wet.  The best thing to do at this stage is to split the dough into two and flatten each into a round.  Wrap in clingfilm and chill for at least two hours.

White Chocolate and Raspberry Tarts

Tart pastry prep

Next roll out each round of pastry on a floured counter.  This recipe is for two 4 inch tart tins.  So roll out the pastry to about a 6 inch circle.  Carefully line each tin.  Trim any large excess from around the top of the tin, but fold over a tiny part to make a tuck at the top of the tin, and put into the freezer for 30 minutes.  (This helps prevent shrinkage). Turn on the oven to 180oC.  Fill each tart with baking beans, and bake for 20 minutes.  Remove the beans and bake for a further 5 minutes.  Remove from the oven and leave to cool.


Add the raspberry jam/ puree to the bottom of each tart.  Then prepare the custard filling.


Bring the cream to a simmer.  Immediately remove from the heat and add the white chocolate.  Stirring from the inside out, very slowly bring the cream and chocolate together.  Whisk the egg yolks and vanilla in a separate bowl, and VERY slowly add a little of the white chocolate cream to this.  VERY SLOWLY, while whisking all the time.  Once the two are combined divide this custard between the two tarts. Turn the oven down to 160oC.

Bake for about 20 minutes until the centres are just set.  Remove from the oven to cool.  Then refrigerate overnight.


Next day you can “brûlée” the top.  Sprinkle the tops with lots of icing sugar then using a blow torch, caramelise the custard tops, or failing that, SECONDS under a piping hot grill.  And I mean SECONDS.

Finish off with some decorative raspberries.








Book Review: Seasonal Baking

As many of you know, I am a big advocate in my cooking and eating of three mantras:

Keep it simple

Keep it local

Keep it seasonal

So when a suggestion of a cookbook called Seasonal Baking popped up in my suggestions, I jumped at it.

White Chocolate Berry Traybake

Seasonal Baking by Fiona Cairns

I don’t have any other of this lady’s books.  But had a little gander at her website, which unfortunately she doesn’t keep up to date.  But she’s probably too busy making cakes! Being in the business of making cakes for over 25 years, I think she probably could be classed as an expert.

I decided to be a little unseasonal (!) and make the white chocolate traybake, as I rarely use white chocolate, and I had some of our own berries in the fridge.
White Chocolate Berry Traybake

White Chocolate is a temperamental ingredient and it needs to be handled with care.  It’s not chocolate in the strict sense as it doesn’t contain cocoa solids.  It is difficult to melt, so for this recipe you really have to be organised and melt it very very slowly.  but it’s worth it, I promise.


White Chocolate Berry Traybake

Melting the white chocolate

The fruit element is also very important, I have used fresh (bought) berries, but frozen work just aswell.

Seasonal Baking

Raspberries and Blueberries

Seasonal Baking – Very Berry White Chocolate Traybake


225g butter

225g self raising flour

225g Caster Sugar

1 teaspoon Baking Powder

Zest of one Lemon

4 eggs

200g White Chocolate

250g berries (mix of blueberries and raspberries)


Melt half of the white chocolate slowly over a saucepan of hot water.  Meanwhile cream the sugar and softened butter well, add the flour, eggs, zest and baking powder and mix thoroughly.  This is best done in the mixer, and beat the hell out of it.

Mix in the other 100g of white chocolate and then gently stir in the berries.

Bake at 170oC in a traybake tin for about 20 minutes.  Leave to cool in the tin then maybe drizzle some extra melted white chocolate over it- to e sure to be sure!

Seasonal Baking- Very Berry White Chocolate Traybake

Seasonal Baking- Very Berry White Chocolate Traybake