Life Food & Drink

Tuesday 23 September 2014

Teeny white chocolate, pistachio and raspberry tarts

Sharon Hearne Smith

Published 01/06/2014 | 02:30

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Raspberry Tarts

These go down a treat at any party, whether the room is full of kids or grown-ups. They're perfect for afternoon tea or make a welcome addition to a picnic hamper or lunchbox. They're also gorgeous as a gift. The cases can be prepared and filled ahead of time, leaving you just the final flourishes to add at the last minute.

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Makes 12

75g unsalted butter

100g digestive biscuits

3 tbsp shelled green pistachios

100g white chocolate

50ml double cream

Seeds scraped from 1 vanilla pod

12 fresh raspberries

Essential kit

12-hole mini muffin tin

12 mini paper muffin cases

Method

Line the tin with cases, and line a small tray with parchment paper.

Melt the butter in a large saucepan over a low heat. Blitz the biscuits and 2 tablespoons of the pistachios in a food processor, or seal in a food bag and bash with a rolling pin, until you have fine crumbs and finely crushed nuts. Stir into the melted butter to coat well, and divide evenly between the cases. Press the crumbs firmly into the base and up the sides, cover with cling film and chill for about 1 hour, until set firm.

About 15 minutes before the cases are ready, prepare the filling. Snap the chocolate into a medium heatproof bowl and add the cream.

Either melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn't touch the bowl. Once melted, stir until smooth and add the vanilla seeds. Leave to cool to body temperature.

Use the tip of a pointed knife to lift the tarts carefully out of the tin. Gently peel the paper cases away and arrange on the tray. Spoon the filling equally between them and chill for 15 minutes or until the filling is set. These can be prepared a day in advance.

When ready to serve, arrange on a pretty tiered cake stand. Sit a raspberry, pointy side up in the centre of each one. Roughly chop the remaining tablespoon of pistachios and scatter over.

Mix it up

For an added twist, substitute the white chocolate with milk or dark and top with a cherry or strawberry instead of a raspberry

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