White Chocolate & Raspberry Love Tart

Method

1. Grease a 23cm tart / flan tin; heat the oven to 180ºC fan
2. On a lightly floured clean surface, roll out your pastry into a circle 2-3mm thick and a few cms larger than the tart tin.
3. Lift the pastry, draping it over the rolling pin, and place in the tin, pressing the dough right into the corners.
4. Trim off excess. Lightly prick the base then chill for at least 30 mins.
5. Line with greaseproof paper and fill with baking bean (or rice if you don’t have beans).
6. Blind back for 15 mins then remove paper and beans and return to the oven for another 5-10 mins or until golden.
7. Leave to cool in the tin (10 mins) then transfer to wire rack
8. Mash raspberries with a spoon then pass through a sieve to strain off seeds so you are left with a coulis.
9. Heat the creams in a saucepan until bubbling then remove from the heat, add the chocolate & butter, stir until smooth.
10. Mix a tablespoon of the coulis with the St. Dalfour Raspberry preserve and spread over the bottom of pastry case.
11. Pour in the cream and chocolate mix, filling to just below the rim.
12. Fill an icing bag with the coulis and trim a tiny hole in the end. Drop evenly spaced circles of coulis around the perimeter of the filled flan tin.
13. To make the heart shapes, take a cocktail stick and drag it lightly around the perimeter passing through the centre of each coulis circle.
14. Keep refrigerated until ready to serve – the tart keeps well in the fridge so is an ideal ‘make in advance’ recipe.
15. Serve with extra coulis and fresh berries.