Good Housekeeping Lovely Puds & Desserts by Good Housekeeping Institute

Author:Good Housekeeping Institute
Language: eng
Format: epub
ISBN: 978-1-910231-00-5
Publisher: Pavilion Books
Published: 2014-01-01T05:00:00+00:00

White Chocolate Fruit Tarts

Preparation Time 40 minutes, plus chilling • Cooking Time 40–45 minutes, plus cooling • Serves 8 • Per Serving 688 calories, 48g fat (of which 29g saturates), 58g carbohydrate, 0.5g salt • Easy

Sweet Shortcrust Pastry, made with 225g (8oz) plain flour, 150g (5oz) butter, 50g (2oz) icing sugar, 1 large egg and 2–3 drops vanilla extract

flour to dust

450g (1lb) fresh mango, peeled, stoned and sliced

fresh mint sprigs to decorate

icing sugar to dust

FOR THE FILLING

275g (10oz) white chocolate, chopped

300ml (½ pint) double cream

1 vanilla pod, split lengthways

2 large eggs, separated

2 tbsp Kirsch

1. Roll out the pastry thinly on a lightly floured worksurface and use to line eight 9cm (3½in), 3cm (1¼in) deep, loose-based tartlet tins (see Cook’s Tips). Prick with a fork and chill for 30 minutes. Preheat the oven to 200°C (180°C fan oven) mark 6. Bake blind (see step 2, page 40). Leave to cool slightly.

2. To make the filling, put the chocolate into a heatproof bowl. Pour the cream into a small heavy-based pan with the vanilla pod and bring to the boil. Remove from the heat, lift out the vanilla pod and add the hot cream to the chocolate. Stir until the chocolate is completely melted. Leave to cool.

3. Preheat the oven to 190°C (170°C fan oven) mark 5. Mix the egg yolks and the Kirsch into the cooled chocolate and cream mixture. Whisk the egg whites in a clean, grease-free bowl until soft peaks form, then fold carefully into the chocolate mixture until well incorporated. Pour the mixture into the pastry cases and bake for 10–15 minutes until just set (see Cook’s Tips).

4. Leave to cool in the tins and chill for 5 hours or overnight. Don’t worry if the filling seems very soft – it will become firmer as it chills.

5. Remove the tarts from the fridge 30 minutes before serving. Unmould the tarts and arrange the mango slices on top. Decorate with mint sprigs and dust with icing sugar just before serving.

COOK’S TIPS

• Don’t worry if the pastry cracks when you’re lining the tins – it’s easy to patch together.

• If the filling starts to get too dark during cooking, cover it with foil.

• Try other fresh fruits as the topping for these tarts, such as raspberries, halved strawberries and sliced ripe pears.

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