How to Make: White Chocolate, Cardamom and Raspberry Tart

Following the success of their Tart London catering company, established in 2012, Jemima Jones and Lucy Carr-Ellison have just released their debut cookbook – ‘A Love of Eating: Recipes by Tart London’.

Featuring over 100 new recipes, the book features dishes spanning from breakfasts to simple one-pot dishes, through to salads and vegetable-focussed dishes and, finally, desserts. These are all complete with a prominent focus on menu planning (as outlined towards the beginning of the book) and honest, full-flavoured food. Accompanying these recipes, ‘A Love of Eating: Recipes by Tart London’ is also accompanied by photography from Laura Edwards and a foreword from renowned fashion photographer, Tim Walker.

Speaking on the book’s white chocolate, cardamom and raspberry tart with a pecan and hazelnut base recipe, the duo said:

“This is one of our best desserts – it might even be Jemima’s favourite. It is exactly what you want in a dessert, with a crunchy nutty base, luxurious creamy centre and a tart lift from the raspberry. White chocolate and cardamom are a match made in heaven, we are always pairing them – try making white chocolate and cardamom ice cream, it’s divine.”

Ingredients

Serves 12

Pecans, 200g

Hazelnuts, 200g

Unsalted butter, 175g, melted

Sea salt, 2 pinches

Mascarpone, 250g

Double cream, 100ml

Good-quality white chocolate, 300g

Vanilla extract, 1 tsp

Ground cardamom, 1 tsp

Raspberries, 250g

Method

Preheat the oven to 180°C/gas 4. Spread both the pecans and hazelnuts out on a baking tray and roast for about 15 minutes until nicely golden. Remove and set aside to cool.

Place half the nuts in a food possessor and blitz to a fine powder, then put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix with the powdered nuts. Add the melted butter and a pinch of sea salt and stir to combine. Tip the mixture into a 23cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. You want the base to be crunchy and quite thin, rather than a thick crust. Chill in the fridge while you get on with the filling.

Put the mascarpone, double cream, white chocolate, vanilla and cardamom into a pan and warm over a low heat, stirring all the time to let the chocolate melt, then add a pinch of salt and remove from the heat.

Pour the chocolate mixture into the base. Return to the fridge and leave to set for about 1 hour.

Put the raspberries into a sieve suspended over a bowl. Use a spoon to press the raspberries through the sieve, leaving the seeds behind in the sieve.

Once done, take the nearly-set tart out of the fridge and use a teaspoon to dot blobs of the raspberry purée over the tart. Turn the teaspoon over and drag the dots a little to create a pretty, swirled effect. Return to the fridge for another 2 hours to set completely.

Recipe adapted from ‘A Love of Eating: Recipes by Tart London’, Square Peg, 2018, available now from Amazon.co.uk. Further information on Tart London can be found here.

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Print

White Chocolate, Cardamom and Raspberry Tart

A crunchy nutty base, luxurious creamy centre and a tart lift from the raspberry. 

Course Dessert

Cuisine British

Keyword Dessert

Servings 12

Author Jon Hatchman

Ingredients

• 200 g Pecans
• 200 g Hazelnuts
• 175 g Unsalted butter melted
• 2 pinches Sea salt
• 250 g Mascarpone
• 100 ml Double cream
• 300 g Good-quality white chocolate
• 1 tsp Vanilla extract
• 1 tsp Ground cardamom
• 250 g Raspberries

Instructions

• Preheat the oven to 180°C/gas 4. Spread both the pecans and hazelnuts out on a baking tray and roast for about 15 minutes until nicely golden. Remove and set aside to cool.
• Place half the nuts in a food possessor and blitz to a fine powder, then put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix with the powdered nuts. Add the melted butter and a pinch of sea salt and stir to combine. Tip the mixture into a 23cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. You want the base to be crunchy and quite thin, rather than a thick crust. Chill in the fridge while you get on with the filling.
• Put the mascarpone, double cream, white chocolate, vanilla and cardamom into a pan and warm over a low heat, stirring all the time to let the chocolate melt, then add a pinch of salt and remove from the heat.
• Pour the chocolate mixture into the base. Return to the fridge and leave to set for about 1 hour.
• Put the raspberries into a sieve suspended over a bowl. Use a spoon to press the raspberries through the sieve, leaving the seeds behind in the sieve.
• Once done, take the nearly-set tart out of the fridge and use a teaspoon to dot blobs of the raspberry purée over the tart. Turn the teaspoon over and drag the dots a little to create a pretty, swirled effect. Return to the fridge for another 2 hours to set completely.