Go Back
raspberry white chocolate and mint galette with ice cream

Raspberry, White Chocolate & Mint Galette

Aimee Field
Dessert doesn't have to be tricky! This raspberry, white chocolate and mint galette is as simple as it is delicious! The perfect rustic tart for after dinner dessert!
Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 35 minutes
Course Dessert
Cuisine French
Servings 8 Slices

Ingredients
  

Pate Brisee

  • 250 g plain flour
  • 1 tsp table salt
  • 40 g caster sugar
  • 125 g unsalted butter cold and cubed
  • 125 ml ice-cold water
  • 50 g white chocolate chips

Filling

  • 250 g fresh raspberries
  • 1 lemon, zest and juice
  • 50 g caster sugar
  • 3 mint sprigs
  • 75 g ground almonds

Egg Wash

  • 1 large egg
  • Demerara sugar for sprinkling

Glaze

  • 1 tbsp caster sugar

Instructions
 

  • For the pastry: Add the flour, salt and caster sugar to a large bowl and rub in the butter by hand until it resembles breadcrumbs. Then pour in the water and knead slightly until you have a uniform dough – it will be very very sticky and wet! Flatten the dough into a thick disc, wrap in clingfilm and place in the freezer for two hours. 
  • For the filling: Preheat the oven to 200C/180C Fan and line a baking tray with baking paper. Then mix the raspberries, lemon zest & juice, sugar and two of the mint sprigs leaves finely chopped together in a bowl. Set aside for the juices to release.
  • To assemble: Remove your pastry from the freezer and roll out into a large circle directly onto a sheet of baking paper -(approx 30cm diameter) it doesn’t matter too much how even the circle is, your galette can be rustic. Then sprinkle over the chocolate chips and press them into the dough gently.
  • Spread the ground almonds onto the pastry in a even circle, making sure to leave roughly a 2inch gap round the sides. Then strain the raspberries (setting the juices aside) and pile them on top of the ground almonds, then fold the sides of the pastry up.
  • For the egg wash: Finally, beat the egg in a small bowl, and using a pastry brush wash over the pastry a few times. Sprinkle the pastry with some Demerara sugar. Bake for 35minutes until golden brown and the filling is bubbling. Remove from the oven and leave on the baking tray.
  • For the glaze: Mix the reserved raspberry juice with the sugar in a small saucepan and place over a high heat. Cook for a couple of minutes until you have a thickened syrup, - where you can drag a line through it with a spatula and it takes at least 10 seconds to fill in. Then using a pastry brush, glaze over the hot galette and sprinkle with the remaining sprig of mint leaves chopped. 

Notes

Serve warm with a dusting of icing sugar and/or ice cream. 
Best eaten same day. 
Can be stored in an air-tight container for 1-2 days, and reheated in the oven for 5-7 minutes. 
Keyword galette, mint, Pastry, Raspberry,, white chocolate