Have a dinner party coming up? Fresh Berries Raspberry White Chocolate Lemon Tart recipe will be the perfect dessert to end any dinner party, whether you’re hosting or need to bring a dish to your next event. This will definitely be the ultimate way to end any gathering.
image credit: Megann Evans
SERVES 8
PREP & COOK TIME 90 Mins (including pastry)
CHILL TIME 3 Hours
INGREDIENTS
RASPBERRY WHITE CHOCOLATE LEMON TART
125ml double cream
360g very good quality white chocolate
1 tsp vanilla paste
1 lemon – the zest & juice
3 punnets fresh raspberries to serve
2 tbsp icing sugar (optional)
1 quantity of sweet shortcrust pastry
SWEET SHORTCRUST PASTRY
250g plain flour
100g chilled unsalted butter, chopped
100g caster sugar
2 egg yolks
A pinch of salt
3-4 Tbs chilled water
INSTRUCTIONS
RASPBERRY WHITE CHOCOLATE LEMON TART
1. Pre-prepare one portion of blind-baked sweet shortcrust pastry in a rectangle tart tin with a removable base. Cool then place onto a cooling rack.
2. For the chocolate filling, put the cream, chocolate, lemon zest + juice & vanilla extract into a bowl that fits over a pot with boiling water (creating a double boiler), & simmer while continuously stirring gently.
3. Pour the filling into the tart shell. It will look runny, but become a lot firmer as it cools.
4. Leave to chill on the benchtop until set (3-4 hours).
5. When ready to serve, decoratively place the raspberries in rows on the tart & finish with a light dusting of icing sugar (optional).
SWEET SHORTCUT PASTRY
1. Place the flour, butter, sugar & salt in a food processor. Pulse in the food processor until the mixture resembles breadcrumbs. Add the two egg yolks & whilst blending, add 3-4 tpsp of chilled water until the mixture comes together. When the mixture just combines, stop the processor & form a disc in your hands. Wrap in cling wrap & chill in the refrigerator for 1 hour.
2. Preheat oven to 180°C (350°F). Grease & line with a circle disc of parchment paper a 28 cm loose-bottomed tart pan. On a surface with a large piece of cling wrap underneath (you may need two pieces joined together), roll the pastry until it is round & 4-5mm thick, using a dusting of flour occasionally. With the cling wrap still attached to the pastry, carefully lift the pastry & gently flip into the tart tin pastry side down. Trim the edges by pressing down with the heal of your hand. Chill for 10 minutes in the freezer or 20 minutes in the fridge. Remove the cling wrap, prick the pastry with a fork then line with parchment paper & line with parchment paper then fill with pastry weights. Blind bake your pastry for 10 minutes. Remove pastry weights & parchment paper then bake for another 5-10 minutes, until just cooked through. Reset your oven to your desired temperature for recipe filling.
KITCHEN NOTES
– You can easily purchase some good quality sweet shortcrust pastry for your base for a quick option.
– If you want more of a lemony tang to your tart, add another lemon. Adjust by taste.
