Quick Raspberry Tart With Custard Filling
Servings: 8
Ingredients
- pastry case I used ready-made shortcrust one - 8 inches
- 60 g white chocolate broken into squares
- 100 g Greek yogurt I used Total 0% version
- 100 ml custard I used Devon Dream by Ambrosia at the time but as this is no longer available, use any pre-made custard.
- 200 g raspberries fresh
- 1/2 lime zested
- mint fresh - optional few sprigs
Instructions
- Keep two squares of white chocolate aside to grate over the tart later.
- Melt the rest of the white chocolate. I usually like to use a double boiler to melt chocolate, particularly white, but this is such a small quantity, I would break my own advice and carefully use the microwave. Give it one 30 second blast followed by 45 seconds on a lower setting to avoid sudden scorching.
- Cover the base of your pastry case with molten white chocolate and leave to set in the fridge for 10-15 minutes. The layer of chocolate helps stop the wetter filling from making the case go soggy.
- Take 100g 0% Greek yogurt and 100ml custard and gently fold into each other in a small bowl until smoothly textured.
- Spoon onto the white chocolate layer in the pastry case. Spread evenly to the edges. Dot fresh raspberries all over the custardy yogurt mix.
- Scatter lime zest over the raspberry tart along with gratings of the remaining squares of white chocolate. Garnish with a sprig of mint if using.
- Serve immediately. Any leftover tart will keep chilled in the fridge for up to 2 days.