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Raspberry, white chocolate & cardamom tarts
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160g white chocolate
5 cardamom pods
80ml fresh vanilla custard, at room temperature
130ml double cream, at room temperature
Pack of 6 Cook's Ingredients Sweet Pastry Cases
150g Waitrose & Partners Raspberries
1. Put 150g white chocolate in a heatproof bowl and melt over a pan of barely simmering water. Allow the chocolate to cool a little. Meanwhile, split open the cardamom pods and crush the seeds to a powder using a pestle and mortar.
2. In a large bowl, use a balloon whisk to whisk together the custard, cream and ground cardamom seeds until soft peaks form. Fold in the melted chocolate.
3. Pipe or spoon the mixture into the pastry cases. Allow to stand for 15 minutes to firm up a little, then top with the raspberries and shave over the remaining 10g white chocolate.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Cardamom adds a lovely depth of flavour to these tarts. For a fresh, summery twist, try swapping it for some finely chopped mint leaves. You could also make one large tart using a Cooks’ Ingredients Sweet Pastry Case instead of six small ones.
And to drink...
Torres Floralis Moscatel Oro, Spain, has a hint of citrus and is the perfect dessert wine pairing.
Typical values per serving:
Per tart 1770kJ
This recipe was first published in June 2018.