Cranberry and White Chocolate Tart

Roll out the pastry and cut to line a 23cm tart tin. Prick the bases and chill for 20 mins. Meanwhile, put the berries, sugar and Cassis into a pan and gently heat to soften the fruit. Pour into a sieve set over a saucepan and set aside to cool, reserving the juices. Preheat the oven to 190C.
Melt the chocolate in a bowl over simmering water, and leave to cool. Stir in the vanilla and fromage frais and beat well, then cover and chill. Blind bake the pastry case for 15-20 mins or until the pastry is golden and crisp, then leave to cool for 10 mins. Add the cranberry jelly to the reserved juice in the pan and heat gently for 1 min, stirring to combine.

1 hr

4 serving

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