Ingredients with Measurements:
- 1 sheet of ready-made shortcrust pastry
- 100g white chocolate, chopped
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 50g ground almonds
- 1 tsp vanilla extract
- 12 fresh raspberries
- Icing sugar, for dusting
Special equipment needed:
- 12-hole tart tin
- Electric mixer
- Rolling pin
- Baking beans
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Roll out the shortcrust pastry on a lightly floured surface and use it to line the tart tin. Trim the edges and prick the base with a fork.
3. Line the pastry case with baking paper and fill with baking beans. Blind bake for 10 minutes, then remove the beans and paper and bake for a further 5 minutes until the pastry is golden.
4. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.
5. In a separate bowl, cream together the butter and caster sugar using an electric mixer until light and fluffy.
6. Beat in the eggs one at a time, then fold in the ground almonds and vanilla extract.
7. Fold in the melted white chocolate until well combined.
8. Spoon the mixture into the pastry case and smooth the surface.
9. Place a raspberry in the centre of each tart.
10. Bake for 20-25 minutes until the filling is set and golden.
11. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
12. Dust with icing sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
180°C/160°C fan/gas mark 4
Serving size:
12 tarts
Nutritional information:
Calories per serving: 270
Fat: 18g
Saturated fat: 9g
Carbohydrates: 24g
Sugar: 17g
Fiber: 1g
Protein: 4g
Substitutions for ingredients:
- You can use dark chocolate instead of white chocolate.
- You can use almond flour instead of ground almonds.
Variations:
- You can use different types of fruit, such as blueberries or strawberries.
- You can add a tablespoon of raspberry jam to the filling for extra flavour.
Tips and tricks:
- Make sure the pastry is well chilled before rolling it out to prevent it from sticking.
- Use a piping bag to fill the tart cases for a neater finish.
- Don't overfill the tarts as the filling will rise during baking.
Storage instructions:
Store the tarts in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the tarts in a preheated oven at 180°C/160°C fan/gas mark 4 for 5-10 minutes until warmed through.
Presentation ideas:
Serve the tarts on a platter with a dusting of icing sugar and a few fresh raspberries scattered around.
Garnishes:
Fresh raspberries and a dusting of icing sugar.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
These tarts are perfect on their own, but you could serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the pastry shrinks during baking, it may not have been chilled for long enough.
- If the filling is too runny, it may need to be baked for a few minutes longer.
Food safety advice:
Make sure the tarts are cooked all the way through before serving.
Food history:
Maids of Honour tarts are a traditional English pastry that date back to the 16th century. They were originally made for King Henry VIII and his wives.
Flavor profiles:
Sweet, creamy, and fruity.
Serving suggestions:
Serve the tarts as a dessert or as part of an afternoon tea spread.
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