This recipe is very simple to make and has a sublime and creamy white chocolate filling speckled with vanilla seeds. It pairs beautifully with raspberries or any sharp fruit and can be made one day in advance.
For the pastry
Mix the flour, icing sugar and salt.
Rub in the butter or process in the food processor until the mix resembles bread crumbs.
Add the yolk, egg and vanilla and bring all together into a ball without kneading it.
Wrap and chill.
After chilling, butter and flour a 10’’ tart tin with a removable base and roll out half the pastry to fit the tin. Line the tin, push into the edges and sides, trim the top and chill again. (The other half of the pastry can be frozen for later use.)
Once the pastry base has chilled for a few hours, heat the oven to 160C with a flat tray in it.
Line the tart base with greaseproof paper and baking beans and pop onto the pre heated tray for about 6 minutes. After this time remove the paper and baking beans so the bottom can cook also, and cook for another 5-6 minutes or until the pastry is a light golden brown and firm to the touch.
Leave to cool.
For the white chocolate filling.
Melt the chocolate with the mascarpone and vanilla seeds in a bowl over a pot of simmering water. Stir so it’s all mixed in together and smooth. Pass through a sieve to rid of any larger bits of vanilla and leave to cool.
In a separate bowl lightly whip the cream to soft peaks then fold into the cooled chocolate mix.
Pour this into your cooled tart shell, smooth off the top and refrigerate for at least 5-6 hours. Once it has set firm you can top with any fruit of your choice or leave plain.
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