How was your weekend? I hope you had a good, restful one.
I baked this raspberry and blackberry white chocolate tart just over the weekend because of the numerous requests (I’m embarrassed by the number) that J have put in for it.
“Why don’t you make that Matt Moran white chocolate tart anymore?” he quipped.
I had no retort to that.
It is unfortunately true that the last time I made this was at least a year or two ago. Yes, it has been that long and I wondered why I seemed to have forgotten about this tart.
I rekindled my love for it this weekend, just in time for Valentine’s day – the sweet, smooth white chocolate cream, the berries, and the crunchy, nutty flavoured sesame nougatine – my favourite things in a one bite.
J was definitely overjoyed when I told him that I finally made this for him. “This is sooo good!” he emphasized as he took a huge bite of it, refusing to share his slice with me.
I’m happy that I managed to right the wrong and made this for him right before Valentine’s day.
Matt Moran uses 100% raspberries for his tart and I find it perfect but I, too, like the alternating rows of raspberries and blackberries for its visual effect of red and black.
If there’s such a thing as romantic food, chocolate and berries would be one of the first few foods that you think of. This dessert combines them both making it perfect this Valentine’s day.
Will you be cooking or baking anything for a special someone this Valentine’s day?
I love this white chocolate tart. I’ve used my own tart recipe but the white chocolate cream and sesame nougatine recipe is Matt Moran’s recipe though I’ve adjusted the quantity. The white chocolate cream may look like it has seized when you add the yolks but just do it gradually and give it a good whisk with the water and it will come back together. It is best to refrigerate the chocolate cream till its firm (this can be done overnight) before pouring it into your tart base. The result is a soft-set, very smooth white chocolate cream in a tart that is topped with berries.
For the Pâte Sucrée (sweet tart dough) – Enough dough to make two rectangular tarts
I’ve chosen to use my own tart dough recipe. This recipe is enough to make two rectangular tarts. You can freeze the other half of the dough and use it up to a month later.
250g plain flour
125g granulated sugar/castor sugar
1/4 tsp salt grated zest from a lemon, orange or grapefruit
125g unsalted butter, cubed 60g -70g egg (Start with 60g egg, add more egg if the dough still feels dry)
1 tsp vanilla extract
- Rub in butter with flour and caster sugar to fine breadcrumb-like consistency
- Add in egg, vanilla and zest till mixture is well combined. Alternatively, you could opt to use a food processor for the first two steps. Be very careful not to overwork the dough.
- Roll the dough into a flat disk, cling wrap it and place the dough in the fridge to rest for at least 20 minutes.
- Portion out half the dough for one rectangular tart. Dust flour sparingly on the dough and rolling pin, roll dough to approximately 3mm thick.
- Transfer the dough into the tart pan. Rest dough in the tart tin for about 15 minutes before baking.
- Place a sheet of crumbled parchment paper over the top of the tart shell and weigh it down with baking weights or uncooked rice/beans. This will prevent the sides of the tart from sliding. Another tip is to bring the tart dough slightly over the edge before baking.
- Blind bake the tart shell in a 180 degree celcius pre-heated oven for about 20-25 minutes, or until golden brown. Remove the rice/beans during the last 5 minutes of the baking time and continue baking so that the tart base can brown.
For the sesame nougatine (Matt Moran makes a sesame and poppy seed nougatine)
25 g unsalted butter
25 g castor sugar
10 ml liquid glucose
30g black sesame seeds (or use 20g black sesame seeds and 10g poppy seeds for Matt Moran’s version)
1. Bring the butter, sugar, glucose and milk to the boil in a small saucepan.
2. Remove from the heat, stir in the sesame and poppy seeds and leave to cool.
3. Preheat the oven to 160 degrees celcius. Line a baking tray with greaseproof paper, spread out the nougatine as thinly as possible with a small palette knife, then bake for approximately 10 minutes or until golden. Remove from the oven and set aside to cool.
White chocolate cream
I’ve halved the quantity of ingredients from Matt Moran’s recipe as this is enough to fill one rectangular tart.
188g Valrhona white chocolate or Callebaut white chocolate
1.5 egg yolks
23 ml hot water
375g cream (about 33 -35% fat)
1. Whisk the cream in a grease-free bowl until soft peaks stage. Cover it with cling film in the refrigerator while you prepare the rest of the ingredients.
2. Place the chocolate in a heatproof bowl set over a saucepan of hot water and stir until melted. Ensure that the water doesn’t touch the bowl holding the white chocolate
3. Separate the egg yolks and whisk them lightly before adding it a little at a time to the chocolate. Make sure that the the egg yolk doesn’t scramble. If it looks like it has split, don’t worry. Add in the hot water and whisk at this point. It will come back together to a smooth and thick mixture. Allow to cool completely before incorporating the whipped cream.
4. Whisk in 1/3 of the cream into the cooled chocolate mixture. Using a spatula, fold in the remaining 2/3 of the cream, before not to knock out excess air from the cream. Refrigerate the chocolate cream until set before spreading it into the tart.
You will need 3 punnets of berries. You can choose to use all raspberries like Matt Moran did.
1. Ensure that the tart has cooled completely before spreading the white chocolate cream onto the tart.
2. Arrange the berries in neat rows.
3. Break up pieces of sesame nougatine and sprinkle over the top of the tart.