t – teaspoon/s T – tablespoon/s c – cup/s
THE SIMPLEST RASPBERRY and CREAM TART with WHITE CHOCOLATE CURLS
SERVES 16 / PREPARATION: 15 MINS / CHILLING 30 MINS
BASE
◗ 250g digestive biscuits
◗ 120g unsalted butter, melted
◗ 2,5ml (½t) ground cinnamon
TOPPING
◗ 300ml double cream
◗ 50g castor sugar
TO ASSEMBLE
◗ 375g fresh raspberries
◗ 100–200g good-quality white chocolate
Grease a 23cm fluted tart tin with a removable base.
1 Base In a food processor, blitz the biscuits to create a fine crumb.
2 Combine the biscuit crumbs, melted butter and cinnamon and mix until it resembles the consistency of wet sand.
3 Press the mixture into the base of the tart tin.
4 Place in the fridge to set at least 30 minutes.
5 Once the base has set, remove it from the tin, place it on a flat serving plate and return to the fridge.
6 Topping Whisk the cream and sugar until the mixture reaches a spreadable consistency.
7 Spread the filling in an even layer on top of the biscuit base.
8 To assemble Cover the cream with the fresh raspberries.
Place the block of white chocolate on an overturned microwave-safe bowl and heat in the microwave on high for 10–15 seconds, until it is soft enough to create big curls with a vegetable peeler. Arrange the chocolate curls on top
