By invitation only
“P.S.” ROASTED WHITE CHOCOLATE-AND-POPCORN TART
Serves 8 to 10
EASY
GREAT VALUE
Preparation: 30 minutes, plus
2 hours’ chilling time
Cooking: 45 minutes
butter 114 g, at room temperature
icing sugar 3 T, sifted
free-range egg yolk 1
flour 150 g
For the filling:
Lindt white chocolate 200 g
cream 2½ cups
microwave buttered, salted popcorn 6 cups, popped
Preheat the oven to 180°C. Beat the butter and icing sugar until pale and creamy. Mix in the egg yolk, then add the flour and beat until combined. The mixture should form a ball, if it’s too crumbly, add some milk. Flatten the dough into a disc, wrap in clingwrap and chill for 1 hour. Roll out the dough and press into a greased 26 cm loose-bottomed pie dish, then chill for 30 minutes. Line the dough with baking paper and dried beans and bake blind for 30 minutes. Remove To make the filling, preheat the oven to 120°C. Place the white chocolate on a silicone baking mat on a baking tray in the oven. After 10 minutes, stir and spread the chocolate. Repeat this process until the chocolate has turned a light golden colour. The chocolate will become quite crumbly, but once caramelised it will become smooth and shiny. It should take around 45 minutes. Heat 1 cup cream, then remove from the heat, add the popcorn and infuse for 30 minutes. Strain well, scraping the bottom of the sieve to remove all the cream. Stir the popcorn-infused cream into the roasted white chocolate. Beat the remaining cream until thick, then fold into the chocolate mixture. Scoop into the tart shell and freeze for 1 hour. Slice to serve.
