This is simply divine. It comes from a book called "Art of the Tart" (great name) and it's just delish! It is actually surprisingly light. Enjoy. Germanic and Charlotte came over the other day and we had a lovely evening. This is well worth a go.
Ingredients
Method
Bung the pastry in your dish and bake blind (this means with nothing in it) for 12 mins at 200. It should come out golden brown.
- Short Crust Pastry (you could make it, but I didn't #student)
- 200ml Crème Fraîche
- 300ml Double Creme
- 150g White Chocolate
- 300g Raspberries
- Hot chocolate powder
- Icing Sugar
Method
Bung the pastry in your dish and bake blind (this means with nothing in it) for 12 mins at 200. It should come out golden brown.
Whilst it is in the oven, prepare the filling.
Heat the crème fraîche, 100ml of cream and the chocolate in a bain marie (this means heating some water in a pan and then resting another bowl or pan on top with the cream etc in it - see video if unclear) until it has all melted.
Take it off the heat and cover with cling film, poking some air holes in it. Pop in the fridge for a good 2-3 hours.
When everything is cooled, chuck the raspberries in the pastry dish and gently mash them with a fork.
Whisk the rest of the cream until just thickening and fold in with the chocolate mix (doesn't matter whether it is cream into chocolate or the other way around).
Heat the crème fraîche, 100ml of cream and the chocolate in a bain marie (this means heating some water in a pan and then resting another bowl or pan on top with the cream etc in it - see video if unclear) until it has all melted.
Take it off the heat and cover with cling film, poking some air holes in it. Pop in the fridge for a good 2-3 hours.
When everything is cooled, chuck the raspberries in the pastry dish and gently mash them with a fork.
Whisk the rest of the cream until just thickening and fold in with the chocolate mix (doesn't matter whether it is cream into chocolate or the other way around).
Serve cold and sprinkle over a little chocolate powder.
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