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. 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.”
Unsalted butter, 175g, melted
Sea salt, 2 pinches
Double cream, 100ml
Good-quality white chocolate, 300g
Vanilla extract, 1 tsp
Ground cardamom, 1 tsp
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.