White chocolate & cardamom tart with raspberry dust
Round off a special meal with this stunning white chocolate dessert. Sprinkle it with freezedried raspberry dust at the end to make it showstopping.
SERVES 6-8 PREP 30 mins plus 2 hrs infusing and 2 hrs 30 mins chilling
COOK 1 hr MORE EFFORT V
15 cardamom pods
300ml double cream, plus extra to serve
375g block sweet shortcrust pastry
200g white chocolate
1 egg, at room temperature
3 tbsp golden caster sugar
2 tbsp freeze-dried raspberries
150g raspberries, to serve
Crack the cardamom pods open by squashing them gently using a pestle and mortar or with the end of a rolling pin. Put the cream and cracked cardamom pods in a pan and heat gently over a low heat for 1-2 mins. Remove from the heat and leave to infuse for at least 2 hrs, or cool completely and chill overnight.
