A lovely friend shared this recipe with me on our last trip to Melbourne. I can’t believe I’ve waited so long to try it out – it was scrummy! And super quick and easy to whip up too. A great crowd pleaser…even the kids were coming back for seconds!
(If you’re making it without a thermo, just use a food processor to make the pastry and melt the ganache over the stove or in the microwave – simple!)
Rich Shortcrust Pastry:
225g plain flour
1/4 tsp salt
1 Tbs sugar
125g butter
1 egg yolk
2 Tbs water
1/4 tsp lemon juice
Ganache Filling:
360g white chocolate
190g cream
+ 450g frozen raspberries (or you can use fresh)
To make Pastry:
Place flour, salt, sugar and butter into Thermomix. Process on speed 6 for 10 seconds until mixture resembles fine bread crumbs.
Add egg yolk, water and lemon juice. Knead on interval speed for 40-60 seconds or until mixture forms a ball.
Remove pastry from Thermomix, shape into a flat disc, wrap in plastic wrap and refrigerate for 10 minutes.
Roll dough out on a lightly floured surface.
Grease a loose-based flan or tart tin. Line base and sides of tin with pastry.
Prick pastry with a fork, place a sheet of baking paper into the pastry case and top with dried beans or rice (I use dried chick peas).
Bake in moderate oven for 12 minutes.
Remove beans and baking paper and bake for a further 10 minutes.
Allow to cool.
To make Ganache:
Place white chocolate and cream into clean Thermomix bowl.
Melt together on 50 degrees, speed 2 for 5 minutes.
Pour ganache into pastry case and refrigerate overnight or until cold and set. (It will not go totally hard, you should be able to make an indent with your fingertip.)
An hour or two before serving, top tart with frozen raspberries to allow time for them to defrost.
And you’re done! A super easy dessert that’s sure to impress 🙂
