White chocolate raspberry tart

An Ideal Home mag recipe, this is a lovely blend of the sharpness of raspberries with the richness of frangipane.

Serves 8-12

• 350g raspberries
• 75g caster sugar
• 4 tbsps orange liqueur

For the frangipane

• 100g white chocolate
• 115g butter at room temperature
• 115g caster sugar
• 3 medium eggs, beaten
• 115g ground almonds
• 50g plain flour
• 375g sweet shortcrust pastry, baked blind and left in tin
• 1tbsp flaked almonds

Mix the raspberries with the sugar and liqueur and leave to stand for an hour.

Preheat oven to 150C/gas 2. To make the frangipane, break the chocolate into pieces and melt in a bowl over hot water. Put butter in a large bowl and cream with the sugar until light and fluffy. Add eggs a little at a time, interspersing with almonds and flour. Beat in chocolate.

Spoon half the frangipane into the tart shell, remove raspberries from the bowl using a slotted spoon and sprinkle over the frangipane. Spoon over the rest of the frangipane, level and sprinkle with the flaked almonds. Bake for 1 hr until golden and springy.

Serve dusted with icing sugar and either ice-cream, crème fraîche or orange-flavoured cream.