435g Sweet Vanilla Shortcrust Pastry (Previously made with 300g Carême Dark Chocolate Pastry), defrosted
200ml crème fraiche
100ml thick cream + extra 200ml for serving
180g white chocolate broken into small pieces (or buttons if you can find them)
1 x 125g punnet fresh raspberries (if only frozen available, defrost in a colander 30 minutes prior to topping the tart and serve immediately
For the filling, heat the crème fraiche with the thick cream (do not boil). Place the white chocolate in a bowl, pour over the hot cream, using a whisk stir until the chocolate dissolves. Cover with cling wrap with some air holes punched in it and leave in the fridge overnight.
Preheat the oven to 160c fan-forced (180c non-fan).
Use a 9cm round pastry cutter and cut 8 circles from the pastry (you might need to re-roll some of the trim). Line the tart tins with pastry. Cut 8 squares of baking paper, pop these in the tart tins and top with baking weights (or chickpeas). Bake in preheated oven for 10 minutes, then remove weights and paper and return to oven for 2 minutes.
When ready to serve whisk the extra 200ml of thick cream until thick, gently fold this through the white chocolate ganache you made the day before. Spoon the ganache into the chocolate cases, top with fresh raspberries and serve.
Note: The filling needs to be made the day before. Tart shells can also be made the day before, store in an airtight container.
Tip: Can also be made as a 22cm large tart. If making a large tart use a 26cm dinner plate to cut a circle from the chocolate pastry. Line a 22cm tart tin with the pastry, use your thumb to push the pastry down the sides and into the base of the tart. Line the pastry with baking paper, fill to the top with baking weights to support the sides. Bake in a pre-heated oven for 15 minutes, carefully remove the baking weights and paper, return to the oven for a further 5 minutes to crisp the base of the tart. Leave to cool then place in an airtight container if not using that day