Matt Moran's Raspberry Tart

Oh how i like Matt's recipes! I don't make too many of them because they tend to be complicated and way off in quantities for a home cook, but they are things that people talk about long after the food is gone.

I suggest making this if you're looking to impress family and friends. I've adjusted the quantities to make it more manageable. I stuck to the recipe exactly the first time and it made enough for 3 and a half tarts! You may still have some pastry left over but not much.

Oh, also, the white chocolate cream is a great 'creme patissier' substitute for use in profritaroles.

Ingredients

2 punnets raspberries

Pastry

2 cups plain flour

180g unsalted butter

90g icing sugar

1 egg

White chocolate cream

200g white chocolate

1 egg yolk

300 ml thickened cream whipped

45ml hot water

Sesame and poppy seed nougatine

100g unsalted butter

100g caster sugar

35g liquid glucose

35ml milk

100g sesame seeds

35g poppy seeds

Method

Pastry

Mix the flour, butter and icing sugar in a food processor until it resembles breadcrumbs. Then with the processor still going, add the egg and process until it comes together to form a smooth dough. Wrap it in glad wrap and set aside in the fridge for 4 hours.

When the pastry has been rested for long enough you can start on the tart shell. Preheat oven to 160C and lightly grease a 35cm x 11 cm rectangular tart tin, preferably one with a removal base. Roll out the pastry on a lightly floured surface, then ease into the tin, gently pressing it into the corners. Trim the edges with a knife and blind bake for 15 minutes. Put a layer of the baking paper down and weigh down with pastry weights rice or dried chickpeas. Remove the pastry weights and bake for another 5 minutes or until golden. Leave to cool and carefully remove from the tin.

White chocolate cream

Melt the white chocolate, then whisk in the egg and 45 ml of hot water. Beat the cream until soft peaks and then fold in the white chocolate mixture. Cover and refrigerate until needed. (This needs at least 2 hours in the fridge)

Nougatine

Preheat oven to 160C. Put the butter, sugar, glucose and milk in a small pan and bring to the boil. Remove from the heat, stir in the sesame and poppy seeds and leave to cool. Line a baking tray with baking paper and spread the nougatine as thinly as possible then bake for 10 minutes until golden. Remove from the oven and set aside to cool.

To serve

Spoon the white chocolate cream into the tart shell. Arrange the raspberries in rows on top. Break the nougatine into small pieces and sprinkle over the top.

Tips

Rest the pastry as long as you can or it will shrink when baking and won't look as nice when you take it out of the tin.

Use an electric beater to mix the egg yolk and water into the chocolate. Initially you might think it has split, but if you keep at it, it will come back.

#rasberries #tart #mattmoran