Ingredients

Method

• 250 g raspberries
• 3 T rose water
• 150 g white sugar
• 3 T lime juice
• 2 free-range eggs
• 2 free-range egg yolks
• 90 g butter
For the white chocolate ganache:
• ½ cup cream
• 200 g good-quality white chocolate, finely chopped
• 45 g butter
• 2 t liquid glucose
For the pastry:
• 180 g butter
• 6 T water
• 2 T oil
• 70 g sugar
• Salt a pinch
• 240 g flour
For the savoury bark:
• 250 g 70% dark chocolate
• 3 T preserved ginger, chopped
• 2 t Himalayan pink salt flakes
• 2 fresh thyme sprigs

Method

Ingredients

Blend the raspberries and rose-water. Place the raspberry purée, sugar, lime juice, eggs and egg yolks in a saucepan over a medium heat and cook, stirring, for 20 minutes, or until thick.

Remove from the heat and beat in the butter. Strain through a sieve and chill.

To make the white chocolate ganache, bring the cream to a simmer in a saucepan, then pour over the chocolate. Mix until combined, then mix in the butter and glucose. 4

To make the pastry, preheat the oven to 180° C. Combine the butter, water, oil, sugar and salt in a saucepan, bring to the boil until the butter is melted. Remove from the heat and beat in the flour until well combined – the pastry should pull away from the sides of the saucepan. Press the pastry into the base and up the sides of 4–6 12 cm springform tins. Prick the pastry using a fork, then bake for 15 minutes, or until golden brown. Allow to cool.

To make the savoury bark, melt the chocolate in a double-boiler, then pour onto a sheet of greaseproof paper. Using a butter knife, spread the chocolate from side to side to temper it slightly. While the chocolate is still tacky, sprinkle over the preserved ginger, salt and thyme. Allow to set. Break into shards.

To assemble the tarts, pour the raspberry mixture over the base of each tartlet, top with the ganache and decorate with the savoury bark.

Cook’s note: You can also make one large tart in a 20 cm springform tin.

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