A couple of months ago I received a copy of the Higgidy pie book after being invited to a tasting event in London. The first thing I ended up making from the book were these little white chocolate tarts. Whilst Higgidy are largely known for the savoury pies and quiches, these sweet tarts jumped out at me and demanded to be baked ASAP! They just looked so simple yet so satisfying that I had to give them a go. The filling for these tarts contains soured cream which means that the end result isn’t too sweet or rich, instead there is a lightness to these tarts from the whipped cream that we both found irresistible. Plus by making the full quantity of 6 tarts, we had a delicious dessert 3 days in a row which is a little bit naughty but sometimes you need a bit of indulgence. In the book these tarts were topped with pink rose petals but I decided to use some pomegranate seeds instead. They look pretty and they are supposed to be a superfood so you can pretend this tart isn’t really that naughty after all. I made these back in September using pomegranates which had these delicate pale pink seeds, I think these tarts would look just as good using blood red pomegranates too.
Ingredients – serves 6 (Adapted from ‘The Higgidy Cookbook’ by Camilla Stephens)
For the pastry:
250g plain flour plus a little extra for dusting
50g icing sugar
pinch of salt
135g cold unsalted butter, cubed
1 medium egg, beaten
2-3 tbsp cold water or milk
For the filling:
175g good quality white chocolate
150ml soured cream
150ml double cream
Seeds from 1 pomegranate
- Make the pastry first by sifting the flour, icing sugar and salt into a mixing bowl and then rubbing in the butter with your fingertips until you get a breadcrumb texture. Next add the egg and the water or milk and use a butter knife to work everything together into a dough. Use your hands to bring the pastry together and knead briefly into a ball shape on a floured surface before wrapping in clingfilm and putting in the fridge to rest for 30 minutes.
- Roll out the pastry to 2mm thick and cut out 6 x 15cm circles and use these to line 6 x 10cm round tartlet tins. Trim away any excess pastry from around the edges and place in the fridge to rest for 30 minutes.
- Preheat the oven to 200C and put in a baking tray to heat up. Line each pastry case with foil or greaseproof paper and fill with baking beans and blind bake for 15 minutes then remove the baking beans and bake for a further 8-10 minutes until the pastry is cooked through. Cool on a wire rack then remove from the tart cases when cold.
- To make the filling, melt the chocolate in a heat proof bowl over a pan of simmering water. When the chocolate is melted, remove it from the heat and stir in the soured cream. In a separate bowl whip the double cream until it can hold a soft peak and then fold it into the chocolate mixture. Spoon the filling into the pastry cases and leave to set for 2 hours in the fridge. Decorate with pomegranate seeds to serve.