White Chocolate, Cardamom and Raspberry Tart


This is a really nice recipe that I discovered earlier this year when looking for a desert for a family dinner. I was particularly drawn to it because although it’s quite unfashionable, I’m a huge fan of white chocolate. To be honest, I’m also a fan of anything that has my name* in it and this particular tart has a unique hazelnut and pecan nut base, giving it a tasty crunch.

My family ended up loving the tart, with everyone going for seconds. I made it again recently for a birthday party and it went down a storm. My recommendation is that you serve it with a scoop of vanilla ice cream and a glass of Prosecco, because things always taste that little better with wine. That’s my mantra anyway!


Please note that you’ll need a food processor/blender, a 23cm loose-bottomed tart tin and a sieve. Don’t try to crush the raspberries without one or you’ll end up with a lot of seeds on your tart as I discovered the hard way! Also don’t get too excited when pouring the filling into the tin. I also discovered that this ends up in a very sweet smelling but unbelievably messy situation in which you, your fridge, your kitchen counter and floor will be covered in melted white chocolate.


  • 200g/7oz pecan nuts
  • 200g/7oz hazelnuts
  • 175g/6oz melted butter
  • 250g/9oz mascarpone
  • 100 ml double cream
  • 300g/11oz white chocolate
  • 1 teaspoon vanilla essence
  • 1 teaspoon ground cardamom
  • 1 punnet of raspberries



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

2. Place half the nuts in a food possessor and turn on the processor until they turn into a fine powder, then put into a bowl. Put the rest of the nuts in the processor and then turn on the processor until they are like crumbs, then add with the powdered mixture.

3. Melt the butter over a low hear and add it to the mixture, stir, then spread the whole thing into a 23cm loose-bottomed tart tin and press firmly up the sides and into the bottom of the tin. Put it in the fridge whilst you start to work on the white chocolate filling.

4. Put the mascarpone, double cream, white chocolate, vanilla and cardamom into a medium or large sized pan and warm over a low heat, stirring all the time to let the chocolate melt. Once all blended together, remove from the heat.

5. Pour the chocolate mixture into the base. Put the whole tart back into the fridge and leave to set for about two hours.

6. Put the raspberries into a sieve over a bowl. Use a spoon to press the raspberries through the sieve, leaving the seeds behind. You should be left with a delicious puree.

7. Once done, take tart out of the fridge and use a teaspoon to dot blobs of the raspberry purée over the tart. My advice would be to turn your wrist as your dotting the puree on, so you end up creating a swirly effect.

8.Return to the fridge for another 2 hours to set completely. Then, enjoy!


*I go by the name of Hazel when I’m not using my Leopard Print Baker alias, don’t worry my parents didn’t call their baby “Pecan”.





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