Ingredients
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
Method
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
If you make this or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
