@amysheppardfood: Raspberry & White Chocolate Tart I'm not sure if you know this, but I've written two cookbooks with not a single dessert in them... My logic was...You probably only make a handful of desserts every year, but you've got to figure out what to make for dinner, EVERY...SINGLE...NIGHT So I decided to write cookbooks with ONLY dinner recipes. Dinners that are quick and easy that you're actually going to enjoy cooking. SPEEDY 10 is out next month. If you're thinking about ordering it, there's literally no downside to doing it now. You won't pay until it comes out and as the price changes, you're guaranteed to get it the cheapest! The recioe is below and the link to SPEEDY 10 is in my bio x **In the meantime, here's a lovely dessert recipe 😂 350g frozen raspberries 3 tbsp Honey 200g White Chocolate 300g double cream All Butter Pastry Case Place the frozen raspberries in a large non-stick pan. Add the honey and heat until it starts to bubble. Simmer for 5 minutes on a medium heat, stirring regularly until thick and reduced and will coat the back of a spoon. Place in a bowl to cool. Break the chocolate into a microwaveable bowl. Microwave for 30 seconds at a time, stirring each time before microwaving again. When the chocolate has nearly melted, stir until completely smooth. Leave to cool. Pour the cream into a mixing bowl. Add the white chocolate and whisk for about a minute until it's one single colour, smooth and thick, Pour the mixture into the pastry case and even it out with the back of a spoon. Drizzle half the raspberry puree over the top in swirls. Use a narrow knife or chopstick to gently stir swirls into the mixture. When you have the desired pattern, place covered in the fridge for at least 3 hours or preferably overnight. Serve with the rest of the raspberry puree and fresh raspberries too if you like!

amysheppardfood

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Saturday 04 July 2026 19:29:12 GMT