White chocolate & raspberry tarts
Serves 4
- 400g store-bought shortcrust pastry
For the filling :
- 250g creamed cottage cheese
- 50g icing sugar
- 1/2 tsp vanilla extract
- 2/3 cup cream
- 50g white chocolate, melted
- 250g fresh raspberries
- Icing sugar for dusting
- Fresh mint to garnish
- Preheat the oven to 180°C. Roll out pastry onto a lightly floured surface, cut into four and press into 4cm x 10cm fluted tarts tins. Dock the base with a fork and place in the fridge for 15 mins.
- Place cooled tart tins on a baking tray, cut out 4 pieces of baking paper, cover the pastry in each tin with the paper and fill the base with rice. Bake for 12 mins, remove paper and rice, return tart shell to the oven for a further 5 mins or until golden and cooked through. Remove and allow to cool.
- For the filling, place cottage cheese, icing sugar and vanilla in a bowl and beat until smooth. Slowly add cream and beat until firm. Add the melted chocolate to the mixture and stir well to combine. Cover the bowl with clingwrap and refrigerate for one hour.
- To assemble: Divide filling between the tart bases, top with fresh raspberries, dust with icing sugar and garnish with fresh mint.
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