Quick Cook Dairy Free Raspberry and White chocolate Tart

1) Make the pastry and roll it out. Then lay into a greased (with dairy free margarine) tart dish - my dish is about 9inches wide but a slightly different size should be fine. Gently push the pastry down to fit the dish and then cut away the excess. make the edges neat but pushing down with the flat side of a knife all the way round to make a pattern.

2) Now prepare the crumble topping. Put the plain flour into a bowl and add the butter. Rub the flour and butter together until they form a breadcrumb texture and is fully mixed together. Now tip in the sugar and the ground almonds (if using them) and mix everything together well with a spoon. Put to one side.

3) Sieve the raspberries to separate the raspberries from the syrup (don't push the fruit in the sieve as its tasty if the raspberries are still coated in some syrup). Tip the raspberries into the pastry tart and save the syrup for later. 

4) Break up the white chocolate into small pieces and sprinkle over the top of the raspberries in the tart.

5) Now sprinkle the crumble topping over the top of the tart and gently pat it down so it completely covers the raspberry and white chocolate filling. Don't fill the tart right to the top of the tart dish, if you are using a smaller dish, as it looks nicer if the outer edge of the pastry is slightly higher than the filling.

6) I like to sprinkle some Mortimers white couverture powder over the top before I place it in the oven but this isn't essential.

7) Put into a preheated oven for about 30-35minutes but don't allow to burn. I cook mine at 180c / 350f and check it regularly.

8) When the pie is about 5 minutes from being cooked, prepare the Raspberry sauce. Mix some cornflour with a little water until it forms a smooth paste. Now tip the rasperry syrup that you saved from the tins, into a saucepan and add some of the cornflour paste - and whisk it well over a low to medium heat You will need to judge the thickness as you go, if its not thickening enough for you then add some more cornflour paste. I like my sauce fairly thin but you may prefer it thicker so keep adding it until you are happy. Don't have the heat too high or it could burn and make sure you whisk continually.

9) To serve, you could put a slice of the tart in a bowl and pour the sauce over the top or I like to put jugs of the sauce on the table for people to add their own. A drizzle of dairy free cream or a scoop of dairy free icecream (we use Worthenshaws vanilla) is really nice on top too!