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Digital Subscriptions > Food Heaven > issue 74 > PUDDING HEAVEN

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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We've got all the recipes you need for summer picnics, parties and bake sales! Try our fun cookie shots, have a go at making a step-by-step triple chocolate berry tart, plus keep the kids entertained during the school holidays with our step-by-step recipes designed for fussy eaters and lots more. Get your copy now!