White chocolate and cranberry tarts
- February 2005
- Serves 4 people
- Take 1 hour to make, plus chilling and cooling
These decadent white chocolate and cranberry tarts would make an ideal Valentine’s Day dessert. We use ready-rolled pastry here making this an easy, hassel-free recipe.
- 47.9g fat (21.5g saturated)
- 14.4g protein
- 111g carbs (65.9g sugars)
- 1g salt
- 375g ready-made sweet shortcrust pastry
- A little flour for dusting
- 250g frozen cranberries
- 50g golden caster sugar
- 4 tbsp Crème De Cassis
- 200g good-quality white chocolate, broken into pieces
- 300g 8% fat fromage frais
- 1 tsp vanilla extract
- 2 tbsp cranberry or red currant jelly
- Roll out the pastry on a floured surface and use to line 4 x 10cm individual round, fluted, loose-bottomed tins (or 1 x 23cm round fluted tin). Prick the base or bases. Chill for 20 minutes.
- Put the cranberries, sugar and Cassis into a pan and heat gently on the hop until the fruit has just softened. Pour the cranberries into a sieve over a small saucepan and set aside to cool. Reserve the juice.
- Preheat the oven to 190°C/fan170°C/gas 5. Melt the chocolate in a bowl set over a pan of simmering water. Leave to cool. Stir in the fromage frais and vanilla and beat well. Cover and chill.
- Fill the tin or tins with baking paper and baking beans or rice, then bake for 10 minutes. Remover the paper and beans or rice and cook for another 5-10 minutes or until the pastry is pale-golden and crisp. Cool for 10 minutes, then turn out onto a wire rack.
- Add the cranberry jelly to the reserved juice in the pan and heat gently for 1 minute. Stir to combine.
- About 1 hour before serving, spoon the chocolate mixture into the pastry. Arrange the cranberries on top in a heart shape, then carefully spoon some cranberry syrup over the glaze. Chill until ready to serve.
If you can’t get cranberries, use fresh raspberries and arrange in a heart shape on top, and omit the glaze.
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