White Chocolate, Cardamom & Raspberry Tart

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. Remove and set aside to cool.

Place half the nuts in a food possessor and blitz to a fine powder, then
put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix
with the powdered nuts. Add the melted butter and a pinch of sea salt
and stir to combine. Tip the mixture into a 23cm loose-bottomed tart
tin and press firmly up the sides and into the bottom of the tin. You
want the base to be crunchy and quite thin, rather than a thick crust.
Chill in the fridge while you get on with the filling.

Put the mascarpone, double cream, white chocolate, vanilla and
cardamom into a pan and warm over a low heat, stirring all the time to
let the chocolate melt, then add a pinch of salt and remove from
the heat.

Pour the chocolate mixture into the base. Return to the fridge and
leave to set for about one hour.

Put the raspberries into a sieve suspended over a bowl. Use a spoon
to press the raspberries through the sieve, leaving the seeds behind in
the sieve. Once done, take the nearly-set tart out of the fridge and use
a teaspoon to dot blobs of the raspberry purée over the tart. Turn the
teaspoon over and drag the dots a little to create a pretty, swirled effect.
Return to the fridge for another two hours to set completely.