Not quite Art but very Raspberry.
Punnet of raspberries
Make pastry by blending 300g plain flour, 180g butter, 90g icing sugar in food processor, add 1 egg mix till just combined, rest for at least 1 hour. Roll out and fill tin of choice. Blind bake 160C for 20-25mins till golden, cool.
Make white chocolate cream, melt 180g white chocolate, whisk in 1 egg yolk and 25mls of hot water, fold in whipped cream, cover and refrigerate.
Serve, spoon cream into shell, arrange raspberries in rows.
My friend Sally has started a business screen printing T-shirts, J4 loves his, he wants to wear it every morning as he tells me it's the planet mars, an astronaut or astrophysicist in the making?
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