Raspberry white chocolate Amaretti tart

Tea is a ritual in my hometown, almost like a ceremony where everyone family and friends gather around and shares their daily joys and woes. My morning starts with a warm cuppa of Assam tea and some laid-back music which is just enough to wake me up without agitating my morning calm. It is my everyday escape into the rolling hills of tea plantations I have seen in my village in India. I usually and on most days end it with a soothing fennel tea. I love this quote which explains my sentiments for Tea perfectly well  -

“If you are cold, tea will warm you;
if you are too heated, it will cool you;
If you are depressed, it will cheer you;
If you are excited, it will calm you.” 
― William Ewart Gladstone

When  I got the chance to create a recipe for Jing's newly launched Fruit & Floral range of infusions, I was beyond excited. Jing's founder Edward Eisler is an expert in finding and sharing rare and precious teas previously hidden to the world so I was assured that the combination and flavours are going to be special and not like usual poorly flavoured blends we get in mass produced tea.

I was tasked with creating a recipe that says summer but is light and easy to make for an afternoon tea. This No Bake Raspberry, White chocolate & Yoghurt tart pairs beautifully with  earthy notes of Strawberry & Rooibos infusion. This fruity and floral range is caffeine free and sourced from a single origin as most of Jing Tea products are. The sugared-scent of natural strawberry pieces and uplifting elderflower fragrance gives away to a ruby-red infusion that offers warming comfort in the depths of a rich, rooibos undercurrent. The leaves of Redbush plants are used to make this rooibos, bush tea (especially in Southern Africa), or redbush tea(predominantly in Great Britain).

This tart crust comes together in less than 30 minutes and is a press-in tart due to its fragile nature but that is what makes it easy and quick to assemble. The no-bake filling is so easy you can hardly wrong as there are no custard or complicated steps involved. There are so many tarts around but what makes this special is the crust that is made of amaretti biscuits and paired with a filling that reminds me of my favourite childhood chocolate, Milky Bar. When you fold yoghurt into a silky white chocolate ganache you get a lip-smacking filling that can rival any pastry cream. Some of my favourite things turned into one beautiful tart - amaretti crust, white chocolate ganache, raspberries and rose syrup. Amaretti cookies are easy to find in most supermarkets and I always keep some in my cupboard as they make a lovely snack or even to eat it crushed over my icecream bowl. The glaze is easy to make and is so easy to make but the addition of rose syrup makes it tad bit awesome.If you use this pastry stamp it will be so much easier and quicker to assemble the tarts. I have a very similar version of this tart press. I adapted the filling recipe from this amazing book Artful Baker

Raspberry, White chocolate & Amaretti tart

★★★★★ 5 from 2 reviews

• Author: Hazel
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Yield: 7-8 1x
• Category: Tart
• Method: No-bake
• Cuisine: French

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Description

A No-bake amaretti crust with a no-bake filling made with white chocolate ganache and yoghurt.

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Ingredients

Units MUS Scale 1x2x3x

For the Crust:

• 200g amaretti cookies (crunchy ones)
• 75g butter, soft
• 35g plain flour
• 50g caster sugar (or granulated sugar)

For the Filling:

• 200g white chocolate, finely chopped
• 120g double cream or heavy cream
• 38g, granulated sugar
• 244g plain full-fat strained (Greek-style) yoghurt
• 6g powdered gelatin
• 30g water, at room temperature
• 400g fresh raspberries

For the glaze:

• 110g Raspberry & Pomegranate jam or any berry jam will do
• 1 Tbsp Rose syrup or Rose water
• 15g water (if using rose water instead of syrup then exclude this)

Equipment:

• Makes one big 9 inch (23 cm) tart or eight 4 inch (10 cm) small round tarts. I would recommend using loose bottomed metal tart tins for ease of removal.

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Instructions

Crust

1. Preheat the oven to 180C, and grease all the tartelette pans.
2. Place all the ingredients for the crust into a food processor and blitz into a fine, sandy crumb. Do not worry about how fine they need to be as they will still work if it is semi coarse too. If you pick some up and squeeze it, it should stick together easily.
3. Tip the mixture into the lined pan and press it evenly over the base and up the sides. Place in the oven for 8 minutes, or until slightly darker in colour - it may feel a little soft, still, but it crisps up as it cools.
4. Do not be tempted to touch them or unmould them yet. Set aside to cool completely. Put these in the fridge after cooling them if you want to fill them later.

Filling

1. Pour water into a small bowl, sprinkle gelatin evenly over the top, and let it stand until the gelatin blooms and absorbs the water, about 5 minutes
2. In a medium saucepan over medium heat, bring the cream to just below a boil, stirring frequently or it will stick to the bottom. Reduce the heat to low and add white chocolate, sugar and bloomed gelatin. Stir gently with a silicone spatula until the chocolate melts and gelatin dissolves, about 2-3 minutes
3. Take the pan off the heat, add yoghurt and whisk until smooth.
4. Scrape the filling into cooled tart crust (Tip - do not unmould the tart till the end) and gently shake and swirl the tart to spread the filling evenly. Transfer the tart in its pan to a baking sheet and refrigerate until the filling is firm, about 2-3 hours.
5. Remove the chilled tarts and arrange the berries over the filling in tight concentric circles, basically as snuggly arranged as possible.

Glaze

1. In a small saucepan, stir the jam and water and heat until runny. Take the pan off the heat and let it cool for 5 minutes or until lukewarm to touch. Using small pastry brush, gently dab the glaze all over the berries.
2. Set the tart still in its pan over a flat-bottomed jam bottle and gently release the ring. Slip the tip of sharp knife between the crust and bottom of the tart pan to loosen thr crust. Carefully slide the tart onto a serving plate.

Storage

1. Tart is best the day it is made, but it will keep well, covered with a foil tent (poke holes with a fork to prevent condensation) in the refrigerator upto 3 days.

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Keywords: amaretti tart with white chocolate yogurt ganache

I will be hosting a contest on Instagram on Saturday 28th July and you have the chance to bag some Jing Tea goodies, here is what you can win -

• JING One Cup Tea-iere
• Glass Cup and Saucer
• Tea of your choice from the Fruit & Floral Range

*I have been paid and all the beautiful tea and teaware for this post came from JING, but all opinions, images and recipes are my own.