Recipe :: White chocolate and raspberry tart

• Preheat oven to 160°C fan-forced.
• Line a 20cm fluted tart tin with shortcrust pastry, gently pressing it into the base and sides of the tin. You may need to join a couple of pieces together at the seam to make it fit. Trim overhanging pastry until level with the top of the tin.
• Prick the base of the tart tin with a fork, then place into the fridge for 20 minutes.
• Remove tart base from the fridge, then line the pastry with baking paper and weights and bake for 12–14 minutes.
• Remove tart from the oven, then remove paper and weights, and bake in the oven for an additional 12 minutes. Remove from the oven and set aside to cool completely.
• In a small mixing bowl, combine melted white chocolate and crumbed FruChocs.
• Pour the white chocolate mixture into the cooled tart shell and place in the fridge until completely cooled.
• To make the filling, heat milk, cream, sugar and vanilla bean paste in a saucepan over a low-medium heat, until almost boiling. Remove from heat and allow the mixture to cool down.
• Meanwhile, add gelatine leaves to a bowl of cold water and set aside to soften for 5–10 minutes.
• Drain gelatine leaves and squeeze out any excess water, then whisk into the warm milk mixture. Pour the milk filling slowly into the tart tin, on top of the set white chocolate filling. Return to the fridge for at least 3 hours to set.
• Decorate using fresh berries, FruChocs and gold leaf.

We used: White Choc Raspberry FruChocs