This white chocolate and raspberry tart should be next on your 'to bake' list

It’s nearly time for prime baking weather.

On a dark evening there is nothing more satisfying then enjoying a sweet treat with a hot cup of tea. Particularly while you’re watching Bake Off.

It always tastes even better when you make it yourself.

So, it has never been a better time to put together a list of cakes and desserts to try your hand at.

From delectable cheesecakes to moreish sponges, the choice is never-ending.

However, there is one recipe that has caught our eye.

The brainchild of Lucy Carr-Ellison and Jemima Jones of Wild by Tart, this white chocolate, cardamom and raspberry tart with pecan and hazelnut base is a mouthful in the best possible sense.

‘This is one of our best desserts – it might even be Jemima’s favourite,’ Lucy says.

‘It is exactly what you want in a dessert, with a crunchy nutty base, luxurious creamy centre and a tart lift from the raspberry.

‘White chocolate and cardamom are a match made in heaven, we are always pairing them – try making white chocolate and cardamom ice cream, it’s divine.’

Below is all the information you need to make the mouth-watering sweet dish.


·  200g pecans

·  200g hazelnuts

·  175g unsalted butter, melted

·  2 pinches of sea salt

·  250g mascarpone

·  100ml double cream

·  300g good-quality white chocolate

·  1 teaspoon vanilla extract

·  1 teaspoon ground cardamom

·  250g raspberries


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