With just a few ingredients, this cake will melt in your mouth. It’s beautiful with a nice warm spice and once you eat it you’ll be floating in the clouds. As it cooks, this cake puffs up loud and proud but as it cools it collapses leaving you with an amazing crust much like the top of a brownie.
Ingredients
– 15 cardamom pods
– 300ml pot double cream, plus a drizzle more
– 375g block sweet shortcrust pastry
– 200g white chocolate
– 1 large egg, at room temperature
– 3 tbsp golden caster sugar
– 2 tbsp freeze-dried raspberries
– 150g punnet raspberries, to serve
Break the cardamom pods open, you can do this by pressing against them softly with a mortar, or the handles of a rolling pin. Place the cream and the cardamom pods into a pan or pot, heat on low until it bubbling but not boil for 1 -2 minutes. Place it aside for 2 hours or overnight if you have more time.
With a rolling pin rollout the pastry to the same thickness as a 1 euro coin, and use it to line out 23 cm loose bottom, fluted tart tin. Cut off any extra pastry that is not going to used, but don’t cut too much because you will still need a 2 cm overhang. Let it chill for about 30 minutes.
Preheat the oven to 200c° and place a baking sheet on the middle rack. Remove the tart from the refrigerator and line with foil and bean, and return the case to the oven for an extra 10 minutes or until the edges turn golden brown. Remove it from the oven and while it’s still hot, with a serrated knife slice the pastry. Place to the side while you prepare the filling.
Lower the oven to 140°, chop up the white chocolate into small pieces and put them into a large bowl. Whisk the eggs and the sugar into a separate bowl. Measure the cardamom-infused cream and top back up to 300ml with a splash of extra cream. Pour back into the pan and warm through on the hob until just steaming, but not boiling, then strain onto the chopped chocolate, discarding the cardamom pods. Let it sit for a couple minute until its sooth and glossy. Add the chocolate to the egg and whish together. Pour tart into the case and extremely carefully slide into the oven.
Bake for 30 extra minutes (the filling should still have a wobble), then remove and chill for at least 2 hrs, or overnight.
Place the freeze-dried raspberries in a mortar, and crush with a pestle to a dusty texture. To serve, scatter the raspberry dust over the tart. Serve in slices with fresh raspberries on top and a jug of cream on the side.
Don’t forget to share this delicious recipe with your friends. Cheers!
