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.

Lemon cream Tarts

(Makes 24 little tartlets or one 6 spring-form cake)

Crust

1 cup pecans
1 cup of raisins
(You can also add some dried blueberries to the crust if you have
them available)

Add pecans and raisins and process until finely chopped and
mixture starts to “stick” together. Press mixture in to spring form
pan or flexible (rubber) muffin forms.

Filling

1 cup macadamia nuts
1 Tbs nuts
Juice of 1 large lemon (You may need more than one)
Zest of lemon
Juice of 1/4– ½ large orange
½ cup agave nectar
1 tsp vanilla extract
1 Tbs water

Add all ingredients to vita-mix form and slowly blend using the
plunger to help mix the batter. Add agave or water to adjust
sweetness and consistency. The batter should be thick. Spoon out
into spring-form or muffins forms. Refrigerate for at least 3 hours.

Posted by Katherine