Save to your scrapbook
White chocolate and passion fruit brûlée tarts with raspberries
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 passion fruit, halved
100g white chocolate with vanilla (such as Green & Black’s)
150ml double cream
60g golden caster sugar
200g defrosted frozen or fresh raspberries
6 Waitrose small sweet pastry cases
1. Scoop the pulp of 3 passion fruit into a bowl and beat with a fork to break up; set aside. Roughly chop 50g white chocolate and heat gently in a small pan with the cream and 30g sugar, stirring often, until melted (about 3-4 minutes). Stir in the beaten pulp, then sieve into a jug, rubbing the mixture through with a spatula, scraping any from the underside of the sieve and discarding the leftover pips. Roughly chop 60g raspberries and fold in – don’t crush them too much. Divide between the tartlet cases and chill for at least 2 hours, or until set.
2. Sprinkle the tops evenly with the remaining 30g sugar and caramelise with a kitchen blowtorch. Leave to set for a few minutes. Use a vegetable peeler to scrape the remaining 50g chocolate into curls or shavings. Serve the tarts with the remaining raspberries and the extra passion fruit pulp spooned over, and the chocolate shavings scattered on top.
This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in March 2017.