By using a bought pastry case that’s ready-made with shortcrust pastry, you can serve this Easy Raspberry Tart in under twenty minutes. Filled with a delicious cheat’s white chocolate mousse made with quark and white chocolate, and topped with fresh raspberries, this tart is ready in minutes but still feels homemade.
Picking Home Grown Raspberries For Easy Raspberry Tart
The raspberries are coming. All the wet weather has made our raspberry bush – which had been aggressively pruned back – explode in size and there’s a ton of fruit waiting to ripen.
We’ve started to get our first few berries each day and if the sun comes out long enough I can forecast a 10 day period where we can’t pick them fast enough.
Because the faster you pick them, the raspberries just keep on coming.
One of the reasons I’m not into gardening very much is the burden of finding someone else to water everything if you’re away in a hot spell. And I find watering the garden so tedious and dull I cannot bring myself to ask anyone else to do it.
Being bored to tears by gardening means I never get into conversation with anyone to see if they’d be interested in doing a swap.
A couple of summers ago my husband and I were away for five days marking my 40th birthday which fell during peak raspberry season. My mother, at home to look after Ted, dutifully picked the fruit for the first three days and efficiently bagged up the excess not eaten fresh for the freezer.
Then she hands over the reins to my dad. My dad, finding Ted challenging enough as responsibility, without inconveniently bountiful raspberry bushes on top, decided to leave the berries on the bush and only pick a few to eat. My husband has never missed an opportunity to rib him about it since.
With biblical tones, my husband teases, “he who helps with the harvest gets to enjoy the fruit.”
I am also slightly apprehensive about raspberry season. I have five bags in the freezer from last year. There are only so many raspberry smoothies a girl can guzzle!
Easy Raspberry Tart With Bought Pastry Case
Ingredients
- 150 g white chocolate broken into squares
- 150 g quark
- 1 pastry case ready-made shop-bought, approx 9inches
- 150 g raspberries fresh
Instructions
- Melt the white chocolate - I use a double boiler but you can use a heatproof bowl over simmering saucepan of water. I don't recommend the microwave for white chocolate as the high sugar content makes it go grainy very easily. When melted, take off the heat to cool slightly.
- When the chocolate had cooled for a couple of minutes, stir in the quark. Beat until smooth and allow to cool completely.
- Spread the white chocolate and quark mix onto the pastry case going evenly to the edges. Before it sets, dot with raspberries. Ta-dah!
Bake of the Week
Finally, here are the entries to this week’s Bake of the Week round up:
- 70th Birthday Cake with White Sugar Roses by Helen at Casa Costello
- Chocolate Chia Seed Muffins by Searching for Spice
- Pick n Mix Chocolate Fingers Cake by Mummy Mishaps
- Zimbabwean Squash with Pulled Jackfruit “Pork” by Allotment 2 Kitchen
- Rainbow funfetti Sprinkle Cake by Helen at Casa Costello
Even I think I could make that tart – it looks delicious!