With two whole bookshelves full of baking books and only a couple ever used, I decided to use the Ottolenghi menu, this London based restaurant had a wonderful recipe for white chocolate and raspberry tarts. Having just bough a bag of Valrhona Ivory chocolate I was able to get the best possible quality for these indulgent desserts. Just mix chocolate and cream and fill shortcrust pastry tarts with some jam! So easy.
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