A wonderfully quick and easy dessert that's perfect all year round. The lightness of the tarts makes them suitably summery, you can even swap cardamom for mint if you prefer. Although, the rich fragrance of the cardamom pods brings a wintery depth of flavour to the tarts.
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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.
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.
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.
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.
Torres Floralis Moscatel Oro, Spain, has a hint of citrus and is the perfect dessert wine pairing.
Typical values per serving when made using specific products in recipe
Fat | 30g |
|---|---|
Saturated Fat | 19g |
Carbohydrates | 32g |
Sugars | 20g |
Fibre | 2.6g |
Protein | 4.8g |
Salt | 0.2g |
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