- 1 pack shortcrust pastry (or make your own)
- 100g frozen raspberries, defrosted
- 2tbsp St Dalfour raspberry spread
- 110ml double cream
- 70ml soured cream
- 300g white chocolate, broken into small pieces
- 50g salted butter, cut into small cubes
Method
- Grease a 23cm tart / flan tin; heat the oven to 180ºC fan
- 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.
- Lift the pastry, draping it over the rolling pin, and place in the tin, pressing the dough right into the corners.
- Trim off excess. Lightly prick the base then chill for at least 30 mins.
- Line with greaseproof paper and fill with baking bean (or rice if you don’t have beans).
- Blind back for 15 mins then remove paper and beans and return to the oven for another 5-10 mins or until golden.
- Leave to cool in the tin (10 mins) then transfer to wire rack
- Mash raspberries with a spoon then pass through a sieve to strain off seeds so you are left with a coulis.
- Heat the creams in a saucepan until bubbling then remove from the heat, add the chocolate & butter, stir until smooth.
- Mix a tablespoon of the coulis with the St. Dalfour Raspberry preserve and spread over the bottom of pastry case.
- Pour in the cream and chocolate mix, filling to just below the rim.
- 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.
- To make the heart shapes, take a cocktail stick and drag it lightly around the perimeter passing through the centre of each coulis circle.
- Keep refrigerated until ready to serve – the tart keeps well in the fridge so is an ideal ‘make in advance’ recipe.
- Serve with extra coulis and fresh berries.