White Chocolate, Cardamom & Raspberry Tart | SheerLuxe
Preheat the oven to 180°C. Spread both the pecans and hazelnuts out on a baking tray and roast for about 15 minutes until nicely golden.
Ingredients
- 200g of pecans
- 200g of hazelnuts
- 175g of unsalted butter, melted
- 2 pinches of sea salt
- 250g of mascarpone
- 100ml of double cream
- 300g of white chocolate
- 1 tsp of vanilla extract
- 1 tsp of ground cardamom
- 250g of raspberries
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