White chocolate, mascarpone and raspberry tart
The filling for this dessert is so delicious and very simple to prepare. If raspberries aren't in season use another seasonal fruit. I have made individual tarts but you could make one large one. The quantitiies should remain the same.
Sweet pastry and blind baking
230g (8oz) plain flour
115g (4oz) butter
90g (3oz) sugar
This pastry recipe makes enough for 6 small tarts and the filling recipe also.
With the fingertips, in a large bowl, rub in the butter and the flour until the mixture is fine and resembles breadcrumbs. Mix in the sugar. Break in the egg and using a blunt knife quickly work the egg into the mixture. As it comes together use your hands to form it into a ball. Wrap it in cling film and cool and rest it in the fridge for at least two hours but one hour will do.
Take 6 small tart tins, preferably with a removable bottoms, and grease them with a little vegetable oil. Roll out balls your sweet paste using plenty of flour on the work surface and your rolling pin. When the pastry is larger than your tart roll the pastry onto your rolling pin and lift it carefully over the tart. Tuck the pastry into all the nooks and crannies of the tart tin and allow the pastry to overlap the edges of the tart tin. Trim the pastry.
Cut a piece of baking parchment much larger than your tart tin, place it on the pastry and fill with baking beans. Place the pastry into a hot oven for ten minutes. Take it out, remove the baking parchment and beans, and put it back for another 10 minutes. If the pastry isn't fully cooked though place back in the over for a few minutes. Take it out and cool it off. It is now ready for use. These cases can be stored in an airtight container for many days.
White chocolate and mascarpone filling
200g (7oz) white chocolate
250g (9oz) mascarpone cheese
A dash of cointreau
150ml (¾ cup) double cream
2 punnets of raspberries
Melt the white chocolate in a bowl over hot water. Whisk up the cream to soft peaks. Add the cointreau and fold in the mascarpone and whilst it is still warm fold in the melted white chocolate. Fill the cooled pastry cases and chill lightly. Top the tarts with loads of raspberries and serve.