Ingredients:
- 225g plain flour
- 150g butter, cut into cubes
- 50g icing sugar
- 1\4 tsp vanilla extract
- 1 medium egg
For the filling:
- 275g white chocolate
- 300ml double cream
- 1 tsp vanilla bean paste
- 2 large eggs
Place in a bowl, the flour, butter, and icing sugar in a bowl and rub with your fingertips until resembling bread crumbs. Add in 2 tbsp of the egg and form the mix into a dough. Wrap in clingfilm and put in the fridge for half and hour (30 minutes).
When chilled, roll out onto a floured surface and make sure it is the right size for your chosen tart tin. Place onto the tart tin and place back in the fridge for 30 minutes.
Preheat the oven to 200C\180F\Gas mark 6.
Cover the base of the chilled pastry with baking paper, and put in ceramic baking balls and blind bake for 10-15 mins. When out, lower the temperature to 190C\170F\Gas mark 5.
For the filling, break the chocolate into a bowl. Heat the cream in a pan and add the vanilla bean paste, heat until boiling. Take off the heat and pour into the bowl with the white chocolate and mix until it is melted.
Separate the egg whites from yolks, add the yolks into the white chocolate mix and beat the whites until stiff peaks. Fold them into the batter and pour into the baked pastry case and bake for another 15 minutes.
When out, put into the fridge until the filling has hardened. Dust with icing sugar and put some raspberries on top.
ENJOY!
Boom Bakes 