White choco­late, car­damom and rasp­berry tart

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 200g pecans 200g hazel­nuts 175g un­salted but­ter, melted 2 pinches of sea salt 250g mas­car­pone 100ml dou­ble cream 300g good-qual­ity white choco­late 1tsp vanilla ex­tract 1tsp ground car­damom 250g rasp­ber­ries METHOD 1. 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 golden. Re­move and set aside to cool. 2. 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 com­bine. Tip the mix­ture into a 23cm loose-bot­tomed tart tin and press firmly up the sides and into the bot­tom of the tin. Chill in the fridge. 3. 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. 4. Pour the choco­late mix­ture into the base. Re­turn to the fridge and leave to set for about one 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 puree over the tart. Turn the tea­spoon over and drag the dots a lit­tle to cre­ate a swirled ef­fect. Re­turn to the fridge for another two hours to set. SERVES 12

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