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PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

White chocolate, cardamom and raspberry tart

with a pecan and hazelnut base

SERVES 12

200g (7oz) pecans

200g (7oz) hazelnuts

175g (6oz) unsalted butter, melted

2 pinches of sea salt

250g (9oz) mascarpone

100ml (3½fl oz) double cream

300g (10½oz) good-quality white chocolate

1 tsp vanilla extract

1 tsp ground cardamom

250g (9oz) raspberries

1 Preheat the oven to 180°C/Gas Mark 4. Spread both the pecans and hazelnuts out on a baking tray and roast for about 15 minutes until nicely golden. Remove and set aside to cool.

2 Place half the nuts in a food processor and blitz to a fine powder, then put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix with the powdered nuts. Add the melted butter and a pinch of sea salt and stir to combine. Tip the mixture into a 23cm (9in) loosebottomed tart tin and press firmly up the sides and into the bottom of the tin. You want the base to be crunchy and quite thin, rather than a thick crust. Chill in the fridge while you get on with the filling.

3 Put the mascarpone, double cream, white chocolate, vanilla and cardamom into a pan and warm over a low heat, stirring all the time to let the chocolate melt, then add a pinch of salt and remove from the heat.

4 Pour the chocolate mixture into the base. Return to the fridge and leave to set for about 1 hour.

5 Put the raspberries into a sieve suspended over a bowl. Use a spoon to press the raspberries through the sieve, leaving the seeds behind in the sieve. Once done, take the nearly-set tart out of the fridge and use a teaspoon to dot blobs of the raspberry purée over the tart. Turn the teaspoon over and drag the dots a little to create a pretty, swirled effect. Return to the fridge for another 2 hours to set completely.

Recipe taken from A Love of Eating by Lucy Carr-Ellison and Jemima Jones, photography by Laura Edwards 2018, published by Square Peg (RRP £25).

Mixed berry cheesecake

EDIBLE FLOWERS LOOK GREAT ON THIS CHEESECAKE TOO.
By BerryWorld (www.berryworld.com)

SERVES 8-10

125g (4½oz) digestive biscuits

75g (2¾oz) ginger biscuits

100g (3½oz) melted butter

300g (10½oz) BerryWorld strawberries, raspberries and blueberries

150g (5½oz) icing sugar

400g (14oz) cream cheese

300g (10½oz) double cream

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About Baking Heaven

This issue has all the recipes you need for garden parties, picnics and BBQs with your friends and family! Get creative with cookie shots, impress your friends with our step-by-step triple chocolate berry tart showstopper and try our simple bake sale bakes to keep the crowds coming back for more at your charity fundraisers. Keep the kids entertained during the holidays, find out what to make for fussy eaters, plus try our fun bakes to make together including a step-by-step fruit & seed bread that little ones will love!