WHITE CHOCOLATE AND RASPBERRY SWIRL TARTLETS

What is it about raspberries and white chocolate that makes it such a perfect pairing choice?

For me, that sweet tartness of raspberries combined with rich, creamy white chocolate makes it pretty irresistible (in small doses).
And so it was inevitable that when I came across the recipe for these gorgeous White chocolate and raspberry swirl tartlets, it was only a matter of time before I baked a batch.  The original recipe is thanks again to one of my favourite cookbooks, Ottolenghi: The Cookbook.  I’ve already espoused the virtues of this book here, so today all I will say is if you haven’t got a copy of your own, you should try to get you hands on one.  You won’t be disappointed.

Ingredients
Sweet pastry*

• 40g raspberries (fresh or frozen)
• 6 tsp raspberry jam
• 90ml double cream
• 180g white chocolate, broken into pieces
• 20g unsalted butter, cut into small cubes

Instructions 

For the tartlet cases

1. Preheat the oven to 150°C and grease 6 tartlet tins**.
2. On a floured surface, roll out the sweet pastry until it is about 2-3mm thick.
3. Cut out 6 circles using a pastry cutter (or rim of a suitably sized mug or small bowl) and then transfer to the tarlet tins, gently pressing the pastry into the sides of the tins and trim the edges.
4. Line each pastry case with a square of scrunched up baking paper and fill with baking beans (or if you don’t have any, lentils or rice should work).
5. Blind bake the pastry for 25 minutes then remove the paper and beans and return the pastry cases to oven for a further 5-10 minutes (or until golden).
6. For full instructions : www.asweetmuddle.com

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