• Privacy policy
  • T&C’s
  • About Us
    • FAQ
  • Contact us
  • Guest Content
  • TLE
  • News
  • Politics
  • Opinion
    • Elevenses
  • Business
  • Food
  • Travel
  • Property
  • JOBS
  • All
    • All Entertainment
    • Film
    • Sport
    • Tech/Auto
    • Lifestyle
    • Lottery Results
      • Lotto
      • Set For Life
      • Thunderball
      • EuroMillions
No Result
View All Result
The London Economic
SUPPORT THE LONDON ECONOMIC
NEWSLETTER
The London Economic
No Result
View All Result
Home Food and Drink

How to Make: White Chocolate, Cardamom and Raspberry Tart

Following the success of their Tart London catering company, established in 2012, Jemima Jones and Lucy Carr-Ellison have just released their debut cookbook – ‘A Love of Eating: Recipes by Tart London’. Featuring over 100 new recipes, the book features dishes spanning from breakfasts to simple one-pot dishes, through to salads and vegetable-focussed dishes and, finally, desserts. […]

Jon Hatchman by Jon Hatchman
2018-04-16 11:25
in Food and Drink, Recipes
Tart London white chocolate tart | Photo: Laura Edwards

Photo: Laura Edwards

FacebookTwitterLinkedinEmailWhatsapp

Following the success of their Tart London catering company, established in 2012, Jemima Jones and Lucy Carr-Ellison have just released their debut cookbook – ‘A Love of Eating: Recipes by Tart London’.

Jump to Recipe Print Recipe

Featuring over 100 new recipes, the book features dishes spanning from breakfasts to simple one-pot dishes, through to salads and vegetable-focussed dishes and, finally, desserts. These are all complete with a prominent focus on menu planning (as outlined towards the beginning of the book) and honest, full-flavoured food. Accompanying these recipes, ‘A Love of Eating: Recipes by Tart London’ is also accompanied by photography from Laura Edwards and a foreword from renowned fashion photographer, Tim Walker.

Speaking on the book’s white chocolate, cardamom and raspberry tart with a pecan and hazelnut base recipe, the duo said:

“This is one of our best desserts – it might even be Jemima’s favourite. It is exactly what you want in a dessert, with a crunchy nutty base, luxurious creamy centre and a tart lift from the raspberry. White chocolate and cardamom are a match made in heaven, we are always pairing them – try making white chocolate and cardamom ice cream, it’s divine.”

Ingredients

Serves 12

Pecans, 200g

Hazelnuts, 200g

Unsalted butter, 175g, melted

Sea salt, 2 pinches

Mascarpone, 250g

Double cream, 100ml

Good-quality white chocolate, 300g

Vanilla extract, 1 tsp

Ground cardamom, 1 tsp

Raspberries, 250g

Method

Preheat the oven to 180°C/gas 4. Spread both the pecans and hazelnuts out on a baking tray and roast for about 15 minutes until nicely golden. Remove and set aside to cool.

Place half the nuts in a food possessor and blitz to a fine powder, then put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix with the powdered nuts. Add the melted butter and a pinch of sea salt and stir to combine. Tip the mixture into a 23cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. You want the base to be crunchy and quite thin, rather than a thick crust. Chill in the fridge while you get on with the filling.

Put the mascarpone, double cream, white chocolate, vanilla and cardamom into a pan and warm over a low heat, stirring all the time to let the chocolate melt, then add a pinch of salt and remove from the heat.

Pour the chocolate mixture into the base. Return to the fridge and leave to set for about 1 hour.

Put the raspberries into a sieve suspended over a bowl. Use a spoon to press the raspberries through the sieve, leaving the seeds behind in the sieve.

Once done, take the nearly-set tart out of the fridge and use a teaspoon to dot blobs of the raspberry purée over the tart. Turn the teaspoon over and drag the dots a little to create a pretty, swirled effect. Return to the fridge for another 2 hours to set completely.

Recipe adapted from ‘A Love of Eating: Recipes by Tart London’, Square Peg, 2018, available now from Amazon.co.uk. Further information on Tart London can be found here.

RELATED

https://www.thelondoneconomic.com/food-drink/make-dominique-ansels-poached-pear-salted-pecan-caramel-tart/02/10/

https://www.thelondoneconomic.com/food-drink/pastaio-seafood-sharing-pasta-recipe/09/04/

Tart London white chocolate tart | Photo: Laura Edwards

White Chocolate, Cardamom and Raspberry Tart

Jon Hatchman
A crunchy nutty base, luxurious creamy centre and a tart lift from the raspberry. 
Print Recipe Pin Recipe
Course Dessert
Cuisine British
Servings 12

Ingredients
  

  • 200 g Pecans
  • 200 g Hazelnuts
  • 175 g Unsalted butter melted
  • 2 pinches Sea salt
  • 250 g Mascarpone
  • 100 ml Double cream
  • 300 g Good-quality white chocolate
  • 1 tsp Vanilla extract
  • 1 tsp Ground cardamom
  • 250 g Raspberries

Instructions
 

  • Preheat the oven to 180°C/gas 4. Spread both the pecans and hazelnuts out on a baking tray and roast for about 15 minutes until nicely golden. Remove and set aside to cool.
  • Place half the nuts in a food possessor and blitz to a fine powder, then put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix with the powdered nuts. Add the melted butter and a pinch of sea salt and stir to combine. Tip the mixture into a 23cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. You want the base to be crunchy and quite thin, rather than a thick crust. Chill in the fridge while you get on with the filling.
  • Put the mascarpone, double cream, white chocolate, vanilla and cardamom into a pan and warm over a low heat, stirring all the time to let the chocolate melt, then add a pinch of salt and remove from the heat.
  • Pour the chocolate mixture into the base. Return to the fridge and leave to set for about 1 hour.
  • Put the raspberries into a sieve suspended over a bowl. Use a spoon to press the raspberries through the sieve, leaving the seeds behind in the sieve.
  • Once done, take the nearly-set tart out of the fridge and use a teaspoon to dot blobs of the raspberry purée over the tart. Turn the teaspoon over and drag the dots a little to create a pretty, swirled effect. Return to the fridge for another 2 hours to set completely.
Keyword Dessert

RelatedPosts

Restaurant review: The Cocochine, Mayfair

Round up of Food and Drink News and Events

Italian cheese brand Galbani to open pop-up Burrata Bar in support of Anthony Nolan Trust

Upcoming chef collaborations at Taku, Pavyllon and Rick Stein Barnes

Following the success of their Tart London catering company, established in 2012, Jemima Jones and Lucy Carr-Ellison have just released their debut cookbook – ‘A Love of Eating: Recipes by Tart London’.

Jump to Recipe Print Recipe

Featuring over 100 new recipes, the book features dishes spanning from breakfasts to simple one-pot dishes, through to salads and vegetable-focussed dishes and, finally, desserts. These are all complete with a prominent focus on menu planning (as outlined towards the beginning of the book) and honest, full-flavoured food. Accompanying these recipes, ‘A Love of Eating: Recipes by Tart London’ is also accompanied by photography from Laura Edwards and a foreword from renowned fashion photographer, Tim Walker.

Speaking on the book’s white chocolate, cardamom and raspberry tart with a pecan and hazelnut base recipe, the duo said:

“This is one of our best desserts – it might even be Jemima’s favourite. It is exactly what you want in a dessert, with a crunchy nutty base, luxurious creamy centre and a tart lift from the raspberry. White chocolate and cardamom are a match made in heaven, we are always pairing them – try making white chocolate and cardamom ice cream, it’s divine.”

Ingredients

Serves 12

Pecans, 200g

Hazelnuts, 200g

Unsalted butter, 175g, melted

Sea salt, 2 pinches

Mascarpone, 250g

Double cream, 100ml

Good-quality white chocolate, 300g

Vanilla extract, 1 tsp

Ground cardamom, 1 tsp

Raspberries, 250g

Method

Preheat the oven to 180°C/gas 4. Spread both the pecans and hazelnuts out on a baking tray and roast for about 15 minutes until nicely golden. Remove and set aside to cool.

Place half the nuts in a food possessor and blitz to a fine powder, then put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix with the powdered nuts. Add the melted butter and a pinch of sea salt and stir to combine. Tip the mixture into a 23cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. You want the base to be crunchy and quite thin, rather than a thick crust. Chill in the fridge while you get on with the filling.

Put the mascarpone, double cream, white chocolate, vanilla and cardamom into a pan and warm over a low heat, stirring all the time to let the chocolate melt, then add a pinch of salt and remove from the heat.

Pour the chocolate mixture into the base. Return to the fridge and leave to set for about 1 hour.

Put the raspberries into a sieve suspended over a bowl. Use a spoon to press the raspberries through the sieve, leaving the seeds behind in the sieve.

Once done, take the nearly-set tart out of the fridge and use a teaspoon to dot blobs of the raspberry purée over the tart. Turn the teaspoon over and drag the dots a little to create a pretty, swirled effect. Return to the fridge for another 2 hours to set completely.

Recipe adapted from ‘A Love of Eating: Recipes by Tart London’, Square Peg, 2018, available now from Amazon.co.uk. Further information on Tart London can be found here.

RELATED

https://www.thelondoneconomic.com/food-drink/make-dominique-ansels-poached-pear-salted-pecan-caramel-tart/02/10/

https://www.thelondoneconomic.com/food-drink/pastaio-seafood-sharing-pasta-recipe/09/04/

Tart London white chocolate tart | Photo: Laura Edwards

White Chocolate, Cardamom and Raspberry Tart

Jon Hatchman
A crunchy nutty base, luxurious creamy centre and a tart lift from the raspberry. 
Print Recipe Pin Recipe
Course Dessert
Cuisine British
Servings 12

Ingredients
  

  • 200 g Pecans
  • 200 g Hazelnuts
  • 175 g Unsalted butter melted
  • 2 pinches Sea salt
  • 250 g Mascarpone
  • 100 ml Double cream
  • 300 g Good-quality white chocolate
  • 1 tsp Vanilla extract
  • 1 tsp Ground cardamom
  • 250 g Raspberries

Instructions
 

  • Preheat the oven to 180°C/gas 4. Spread both the pecans and hazelnuts out on a baking tray and roast for about 15 minutes until nicely golden. Remove and set aside to cool.
  • Place half the nuts in a food possessor and blitz to a fine powder, then put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix with the powdered nuts. Add the melted butter and a pinch of sea salt and stir to combine. Tip the mixture into a 23cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. You want the base to be crunchy and quite thin, rather than a thick crust. Chill in the fridge while you get on with the filling.
  • Put the mascarpone, double cream, white chocolate, vanilla and cardamom into a pan and warm over a low heat, stirring all the time to let the chocolate melt, then add a pinch of salt and remove from the heat.
  • Pour the chocolate mixture into the base. Return to the fridge and leave to set for about 1 hour.
  • Put the raspberries into a sieve suspended over a bowl. Use a spoon to press the raspberries through the sieve, leaving the seeds behind in the sieve.
  • Once done, take the nearly-set tart out of the fridge and use a teaspoon to dot blobs of the raspberry purée over the tart. Turn the teaspoon over and drag the dots a little to create a pretty, swirled effect. Return to the fridge for another 2 hours to set completely.
Keyword Dessert
Tags: How To Make

Subscribe to our Newsletter

View our  Privacy Policy and Terms & Conditions

About Us

TheLondonEconomic.com – Open, accessible and accountable news, sport, culture and lifestyle.

Read more

SUPPORT

We do not charge or put articles behind a paywall. If you can, please show your appreciation for our free content by donating whatever you think is fair to help keep TLE growing and support real, independent, investigative journalism.

DONATE & SUPPORT

Contact

Editorial enquiries, please contact: [email protected]

Commercial enquiries, please contact: [email protected]

Address

The London Economic Newspaper Limited t/a TLE
Company number 09221879
International House,
24 Holborn Viaduct,
London EC1A 2BN,
United Kingdom

© The London Economic Newspaper Limited t/a TLE thelondoneconomic.com - All Rights Reserved. Privacy

No Result
View All Result
  • Home
  • News
  • Politics
  • Lottery Results
    • Lotto
    • Set For Life
    • Thunderball
    • EuroMillions
  • Business
  • Sport
  • Entertainment
  • Lifestyle
  • Food
  • Travel
  • JOBS
  • More…
    • Elevenses
    • Opinion
    • Property
    • Tech & Auto
  • About Us
    • Privacy policy
  • Contact us

© The London Economic Newspaper Limited t/a TLE thelondoneconomic.com - All Rights Reserved. Privacy

← Tory cuts increasing youth homelessness, warns charity ← A 16-year-old boy has been charged with the murder of a teenage girl in a park
No Result
View All Result
  • Home
  • News
  • Politics
  • Lottery Results
    • Lotto
    • Set For Life
    • Thunderball
    • EuroMillions
  • Business
  • Sport
  • Entertainment
  • Lifestyle
  • Food
  • Travel
  • JOBS
  • More…
    • Elevenses
    • Opinion
    • Property
    • Tech & Auto
  • About Us
    • Privacy policy
  • Contact us

© The London Economic Newspaper Limited t/a TLE thelondoneconomic.com - All Rights Reserved. Privacy

-->