| Decadent White Chocolate Tart with Cranberry and Pistachio Topping |
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| SERVES 6 - 8 INGREDIENTS: 6 extra large eggs 60 ml castor sugar 5 ml vanilla essence 100 g good quality white chocolate, melted 2 x 250 g tubs LANCEWOOD mascarpone cheese 60 ml Frangelico liqueur 1 x 200 g packet shortbread 75 ml Frangelico liqueur 50 g chopped pistachio nuts 50 g dried cranberries 50 g good quality white chocolate, melted |
METHOD: Beat the egg yolks, castor sugar and vanilla in a heatproof bowl until thick. Place the mixture over a pot with boiling water, but make sure the bowl doesn’t touch the water. Beat continuously for 6 minutes until the mixture is thick and a pale cream colour. Remove the bowl from the heat and continue beating for another 4 minutes to cool. Beat in the chocolate, mascarpone cheese and 60 ml liqueur. Place the biscuits in the bottom of an approximately 20 cm x 27 cm dish. Drizzle the 75 ml liqueur over and leave to soak. Spoon the egg and chocolate mixture on top. Refrigerate until firm. Mix pistachio nuts and cranberries together and scatter over the tart. Drizzle with melted chocolate.
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