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natooraThis recipe for White Chocolate and Cherry Tarts has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

White Chocolate and Cherry TartsIngredients for White Chocolate and Cherry Tarts

300g plain flour
50g + 100g golden icing sugar
150g butter, chilled and chopped into small cubes
150g egg yolk
2 tbsp water
250g good quality white chocolate, chopped roughly
200g ricotta
250g mascarpone
125ml red wine
500g fresh cherries, pitted

How to make White Chocolate and Cherry Tarts

  • Mix the flour, 50g of icing sugar and the chilled butter using a food processor. It should start to look like fine breadcrumbs.
  • At this stage, add the egg yolk and water and mix until the dough begins to come together.
  • Put the dough onto a floured surface and knead until smooth.
  • Shape into a disc, cover with cling film and refrigerate for 30 minutes.
  • Heat the oven to 200°C.
  • Divide the pastry into 6 portions.
  • Roll out one portion between 2 sheets of baking paper to a 4mm thickness.
  • Using the pastry, line a round 3cm deep tart tin with removable base and trim the excess.
  • Repeat with the other pastry and then prick all the tarts with a fork.
  • Leave in the fridge for 30 minutes then bake for 25 minutes until golden.
  • To make the cherry topping, place the wine and sugar in a saucepan and heat on low for 5 minutes until the sugar dissolves.
  • Bring to the boil, add the cherries and stir for 4 minutes until the syrup thickens.
  • Leave to cool.
  • For the chocolate layer, melt the white chocolate over a bain-marie.
  • Leave to cool before adding the ricotta and mascarpone.
  • Beat until smooth.
  • Divide the mixture among the pastry cases and chill for 30 minutes.
  • Plate up the tarts, spooning over the rich cherry mixture, serve and enjoy!

Serves 6

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Published with permission of Natoora

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