Last weekend saw a brief break in the rain long enough to get up to allotment to do some weeding, and whilst up there Jack picked a few raspberries. Some of them were quite ripe, and after a quick wash they were a little on the mushy side. We could've eaten them with vanilla ice cream but as I had a pack of puff pastry nearing it's use by date I thought tarts would make a nice dessert.
Making these couldn't be simpler, as they require zero cooking skills or effort, although if you want to refine your baking skills and learn some new tricks of the trade, corporate cooking classes could work for you.
Raspberry & White Chocolate Tarts - makes 8
320g pack of ready rolled puff pastry
2 tbsp milk
approx 200g ripe raspberries
1 tbsp caster sugar75g good quality white chocolate
- slice the pastry sheet into 8 equal pieces
- lay the pastry onto a large baking tray (or 2 smaller ones) lined with baking paper
- brush the pastry sheets with milk
- gently mash the raspberries with the back of a fork
- spoon the raspberries into the centre of each pastry sheet and spread over the sheet, leaving approx 2cm around the edge
- sprinkle the sugar over each sheet, including around the edge
- bake in a 200C oven for approx 20 minutes, until the pastry is golden brown and puffed up
- allow to cool before drizzling with melted white chocolate
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