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 [Recipes](/life/food/recipes)

 /  29 March 2018  

#  White Chocolate, Cardamom &amp; Raspberry Tart  


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 ![](https://media.sheerluxe.com/Axc3xuPtnc7xlHXX008hjEiqWio=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2018%2F03%2Ftart.jpg?itok=KoYMFS5D)

 

 

 

 

 

 

Serves

 Serves 12 

 



Total Time

 4 Hours 

 



 

 

Ingredients

    200g of pecans  

   200g of hazelnuts  

   175g of unsalted butter, melted  

   2 pinches of sea salt  

   250g of mascarpone  

   100ml of double cream  

   300g of white chocolate  

   1 tsp of vanilla extract  

   1 tsp of ground cardamom  

   250g of raspberries  

 



  

 



Method

 Step 1 

Preheat the oven to 180°C. 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.



 Step 2 

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.



 Step 3 

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.



 Step 4 

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



 Step 5 

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 two hours to set completely.



 



 

 

 

 

 

 

 

*Recipe courtesy of* [A Love of Eating: Recipes from Tart London](https://www.amazon.co.uk/Love-Eating-Recipes-Tart-London/dp/1910931578) *by Lucy Carr-Ellison &amp; Jemima Jones (Square Peg, £25)*

 

 

 

 

  

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