The Berry Book: 30 of the Most Amazing Berry Recipes Ever! by Allie Allen

Author:Allie Allen [Allen, Allie]
Language: eng
Format: epub
Published: 2019-09-19T18:30:00+00:00

Directions:

Prepare the shortbread pastry: Mix the softened butter with the sugar, stir in a pinch of salt and the egg. Add the flour, baking powder, cocoa and a pinch of vanilla powder, then knead briefly until you have a smooth, even paste.

Plastic wrap the dough and refrigerate for one hour. On a lightly floured surface, roll out 9 oz. of the shortbread pastry to a thickness of 1/8 in (3 mm).

Line a buttered, floured cake tin with the pastry. Spread with raspberry jam and bake at 350 °F (180 °C) for 18 to 20 minutes. Remove and cool, then remove the tart from the tin.

Chop the white chocolate and put it in a bowl. Boil the cream with the syrup and pour it over the chocolate. Mix well until you have smooth, velvety cream.

Leave to cool and pour into the tart shell until it is filled up to the brim. Garnish with fresh raspberries, which have been washed and dried. Sprinkle with confectioners’ sugar before serving.

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