Comments on: White Chocolate Raspberry Tart!

By: Jane's Patisserie

Jane's Patisserie — Mon, 03 Mar 2025 12:26:08 +0000

In reply to Olivia. Definitely!

By: Olivia

Olivia — Sat, 01 Mar 2025 09:06:16 +0000

hi Jane, can i make the base pastry and bake that and then add the filling afterwards and refrigerate that?

By: Sam

Sam — Fri, 06 Sep 2024 19:02:03 +0000

I loved this recipe but i did add a few additions to make it level up. Once i had made the base i put a thin layer of raspberry jam then put some fresh raspberries inside before i poured the chocolate filling in! absolutely perfect!

By: Mary

Mary — Tue, 08 Aug 2023 18:04:56 +0000

In reply to Jane. Hi if I freeze this would you leave in tin to freeze or. Pop in a tub.

By: Jane's Patisserie

Jane's Patisserie — Mon, 22 May 2023 10:01:49 +0000

In reply to Ana.

Hiya, unfortunately you can’t change the quantities as it won’t set – white chocolate will always be sweet! Miso may help, or a little bit of salt x

By: Ana

Ana — Sat, 20 May 2023 13:25:13 +0000

In reply to Angela. This is absolutely delicious but very sweet. Would it be ok to reduce white chocolate amount and increase double cream? Would it change the consistency? I might try adding some miso to break the sweetness a bit...

By: Shez

Shez — Wed, 17 May 2023 23:28:52 +0000

Hello,
I’m thinking of making this and freezing it. Is it ok to decorate with the raspberries on top before putting in the freezer, or should that ideally be done after its defrosted? I’m not sure whether they’d go soggy in the freezer?

Thanks

By: Jane's Patisserie

Jane's Patisserie — Mon, 24 Apr 2023 08:46:26 +0000

In reply to Angela. Oh no! I use a thin sharp knife and push underneath to release the base, but lining may work! You just need to be super careful when doing this as the tart will be delicate. x

By: Angela

Angela — Sun, 23 Apr 2023 14:19:17 +0000

Hi, I made this today and was absolutely perfect until I tried to remove the circle from underneath The sides came away perfectly and they I tried to remove the circle and the whole thing collapsed. Would lining the bottom in baking parchment help ? It tastes great though

By: Jane's Patisserie

Jane's Patisserie — Mon, 28 Nov 2022 15:53:52 +0000

In reply to Samantha. Hiya! I use a 23cm loose bottomed tart tin. Hope this helps! x

By: Samantha

Samantha — Wed, 23 Nov 2022 17:40:27 +0000

Hey Jane, i wonder how big the tart case should be?

By: Zena

Zena — Wed, 06 Jul 2022 13:58:11 +0000

Absolutely amazing! My favourite go too recipe

By: Jane's Patisserie

Jane's Patisserie — Tue, 26 Apr 2022 12:52:25 +0000

In reply to Sarah Smith. Yes absolutely - you can freeze it for up to 3 months! Enjoy! x

By: Sarah Smith

Sarah Smith — Mon, 25 Apr 2022 13:19:05 +0000

I made this over Easter and my friends loved it! Just wondering if it freezes well.