INGREDIENTS


Pastry
340g/12oz plain flour
200g/7oz butter
2 egg yolks
3 TBSP cold water
Pinch of salt

Filling
200g/7oz strawberries
110g/4oz raspberries
310g/11oz white chocolate
450ml/16fl oz double cream
4 egg yolks

METHOD


Serves 10

  1. Preheat the oven to 200c/400f/GM6.
  2. Sift the flour and salt into a bowl, rub in the butter until the mixture resembles breadcrumbs.
  3. Add the egg yolk and cold water mixture bit by bit until you have a firm dough. You may need to add more water but add it very gradually. Wrap in clingfilm and chill for 30mins before rolling.
  4. On a lightly floured surface, roll out the pastry and line an 11in/28cm loose bottomed tart tin. Line the raw pastry case with a piece of baking parchment and fill with “baking beans”.  This helps to support the pastry sides and prevents the base bubbling up.  Place on the top shelf of the oven for 15mins (AGA – floor of the roasting oven for 5-10mins) then remove the baking beans and baking parchment and place back into the oven for 5-10 mins or until dried out.
  5. Filling – Place the chocolate and cream in a saucepan and be very careful not to let it get too hot or the chocolate with split and the cream will burn. Once smooth, remove from the heat and whisk in the egg yolks.
  6. Turn the oven down to 140c/275f/GM1/AGA-roasting oven then simmering.
  7. Slice some of the strawberries and scatter them along with some raspberries over the base of the pastry.
  8. Pour the chocolate mixture on top and place into the middle shelf of the oven for 25-30mins. If using an Aga place onto the floor of the roasting oven with the plain cold shelf on the runners above and bake for 20mins before removing and placing into the simmering oven for a further 10mins.
  9. Chill completely and cover the top of the tart with the remaining berries.
  10. Serve with crème fraiche or pouring cream if you fancy it.

 

Think Ahead & Helpful Hints

  • You could use a pre-made pastry case if you’d prefer not to make your own pastry
  • If the tart gives a slight wobble when you take it out of the oven, that’s fine, anymore than that and give it an extra 5 mins. It will firm up on cooling down.
  • Make the day before, but only add the remaining berries for garnish just before service.

 

Strawberry & Raspberry White Chocolate Tart
Serves 10

Pastry                                         Filling
340g/12oz plain flour             200g/7oz strawberries
200g/7oz butter                       110g/4oz raspberries
2 egg yolks                                 310g/11oz white chocolate
3 TBSP cold water                    450ml/16fl oz double cream
Pinch of salt                               4 egg yolks

1. Preheat the oven to 200c/400f/GM6.
2. Sift the flour and salt into a bowl, rub in the butter until the mixture resembles breadcrumbs.
3. Add the egg yolk and cold water mixture bit by bit until you have a firm dough. You may need to add more water but add it very gradually. Wrap in clingfilm and chill for 30mins before rolling.
4. On a lightly floured surface, roll out the pastry and line an 11in/28cm loose bottomed tart tin. Line the raw pastry case with a piece of baking parchment and fill with “baking beans”. This helps to support the pastry sides and prevents the base bubbling up. Place on the top shelf of the oven for 15mins (AGA – floor of the roasting oven for 5-10mins) then remove the baking beans and baking parchment and place back into the oven for 5-10 mins or until dried out.
5. Filling – Place the chocolate and cream in a saucepan and be very careful not to let it get too hot or the chocolate with split and the cream will burn. Once smooth, remove from the heat and whisk in the egg yolks.
6. Turn the oven down to 140c/275f/GM1/AGA-roasting oven then simmering.
7. Slice some of the strawberries and scatter them along with some raspberries over the base of the pastry.
8. Pour the chocolate mixture on top and place into the middle shelf of the oven for 25-30mins. If using an Aga place onto the floor of the roasting oven with the plain cold shelf on the runners above and bake for 20mins before removing and placing into the simmering oven for a further 10mins.
9. Chill completely and cover the top of the tart with the remaining berries.
10. Serve with crème fraiche or pouring cream if you fancy it.

Think Ahead & Helpful Hints
• You could use a pre-made pastry case if you’d prefer not to make your own pastry
• If the tart gives a slight wobble when you take it out of the oven, that’s fine, anymore than that and give it an extra 5 mins. It will firm up on cooling down.
• Make the day before, but only add the remaining berries for garnish just before service.