Notes

White chocolate tartlets with berries
Ingredients
180g white chocolate, chopped
2 tablespoons Grand Marnier
2 eggs, separated
300ml thickened cream
1/3 cup (70g) caster sugar
Blackberries, to serve
Redcurrants, to serve
Raspberries, to serve
Shortcrust pastry
1 1/2 cups (150g) plain flour
1/3 cup (60g) icing sugar mixture
125g chilled butter, chopped
1 egg yolk

Step 1
To make the shortcrust pastry, place flour, icing sugar and butter in the bowl of a food processor; process until mixture resembles fine breadcrumbs. Add egg yolk and process until mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Step 2
Divide pastry into 8 portions. Roll each portion on a lightly floured surface to form an 8x15cm rectangle. Line base and sides of a 6x11cm rectangular tart tin with removable bases with pastry. Continue with remaining pastry to make 8 tartlets. Place on an oven tray and refrigerate for 15 minutes to rest.
Step 3
Preheat oven to 200°C. Combine chocolate and liqueur in a medium heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Cook, stirring with a metal spoon, for 2-3 minutes or until chocolate melts and mixture is smooth. Remove from heat. Add the egg yolks and whisk to combine.
Step 4
Use an electric mixer to whisk cream until firm peaks form. Add half to the chocolate mixture and stir to combine. Add remaining cream and gently fold to combine.
Step 5
Use an electric mixer to whisk eggwhites in a clean dry bowl until soft peaks form. Gradually add sugar and whisk until mixture is thick and glossy. Add to the chocolate mixture and gently fold until just combined.
Step 6
Use a fork to prick the bases of the pastry cases. Bake in preheated oven for 10 minutes or until golden and crisp. Remove from heat and set aside to cool.
Step 7
Spoon the chocolate mixture into each pastry case and place in the fridge to chill. Top with blackberries, redcurrants and raspberries to serve.