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Individual white chocolate, cardamom and raspberry tarts
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160g white chocolate
5 cardamom pods
80ml fresh vanilla custard, at room temperature
130ml double cream, at room temperature
6 Waitrose small sweet pastry cases
1. Melt 150g white chocolate in a heatproof bowl over a pan of barely simmering water. Allow to cool a little. Meanwhile, split open the cardamom pods and pound the seeds to a powder in a pestle and mortar. Using a balloon whisk, whisk together the custard, cream and ground cardamom until it forms soft peaks. Fold in the melted chocolate.
2. Pipe or spoon the mixture into the pastry cases. 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
Typical values per serving:
Per tart 1744kJ
This recipe was first published in June 2018.