For the pastry

240g flour

100g butter, chopped

25g caster sugar

1 egg

milk to bind if needed

For the filling

200g white chocolate (cheap is best)

500g mascarpone

140ml double cream

175g raspberries

insides of 1 vanilla pod

For the sauce

75g butter

75g sugar

75g chocolate

25g cocoa powder

approx. 100ml water


1. To make the pastry, pulse all ingredients together in a food processor until smooth. Wrap in cling film, chill for at least 40 minutes

2. Roll out, blind bake in a 23cm tart case. Then leave to cool

3. For the filling, put the chocolate and half mascarpone in a bowl over a pan of barely simmering water. Stir occasionally until smooth

4. Cool for 5 minutes, then add the rest of the mascarpone, cream and vanilla

5. Scatter raspberries on to the bottom of the pastry case and spoon filling over. Chill overnight

6. To make the sauce, put everything but the water in a pan. Cook for 5-8 minutes, stirring. Add water to get the right consistency

7. Serve with raspberries, mint and sauce

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