White Chocolate and Raspberry Tartlet

Have been hearing a lot of people saying white chocolate and raspberry should get married, they are such a perfect match in dessert. I always want to make a dessert by using both of the ingredient. This tartlet is quite different with normal tart as the shell is harder, due to the gingernut biscuit. U can use any hard biscuit or shortcrust pastry as the tart shell. I like the gingery flavour from the biscuit, it actually balance up the sweetness from the white chocolate. Okie, let share the recipe now:

White chocolate and raspberry tartlet

Ingredient:

• 1 packet of Arnott Gingernut biscuit

White chocolate ganache:
200g white chocolate button
100ml thickening cream
15g shortening

Raspberry jam
80ml (1/3 cup) water
4 tbsp caster sugar
150g frozen raspberry
3 tsp cornflour + 2 tsp cold water

Method:

1. Preheat oven to 180oC. Place biscuit on a baking tray and bake for 5-8 minutes until the biscuit is soft. Using a saucer or small curved plate to shape the soften biscuit into small bowl shape. Set aside and cool.

For white chocolate ganache:

1. Bring a pot of water to boil and turn down heat to simmer. Put the white chocolate and shortening in a bowl and sit on the simmering water for 1-2 minutes (make sure the bottom of the bowl doesn’t touch the water)


2. Remove the bowl from the heat and stir the mixture until a smooth paste (if the white chocolate is unable to melt completely, put the bowl back onto the simmering water for another minute)


3. After the white chocolate and shortening have melted, stir in cream and leave at room temperature for 10 minutes then refrigerate for 20 minutes

For raspberry jam:

1. Bring the 80ml of water to boil. Stir in sugar until dissolve then add in raspberry and leave to boil for 5 minutes


2. Sieve the raspberry liquid to remove the seed


3. Bring the raspberry juice back into boil for another 5 minutes until slightly thicken


4. Mix the corn flour and cold water to form a smooth paste. Slowly add the paste into the raspberry juice while stirring the juice. Bring back the jam to boil then off the heat and rest to cool.

To assembly:

1. Fill the biscuit base with 1 ½ tablespoon of the white chocolate ganache then top with 1 teaspoon of raspberry jam


2. Using a wooden skewer to swirl the raspberry to create the decorative pattern


3. Refrigerate for at least 2 hour until the ganache is set well. Best serve after refrigerate overnight
   

Hope you will like it. FYI, I have started sellling this in Adelaide. If you or your friends are in Adelaide and would like to try, please welcome to contact me. See ya soon

Next time, i may share some Xmas recipe !!!