White chocolate cardamom tart with raspberry dust
Ingredients
- 15 cardamom pods
- 300ml pot double cream plus a drizzle more (buy a 150ml pot and serve the extra on the side)
- 375g block sweet shortcrust pastry
- 200g white chocolate
- 1 large egg at room temperature
- 3 tbsp golden caster sugar
- 2 tbsp freeze-dried raspberries (optional, available from Waitrose and Sainsbury's)
- 150g punnet raspberries to serve
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