1 roll of Paneton sweet pastry
15 cardamom pods
180g white chocolate
3 Tbsp caster suger
1/2 frozen raspberries
2 tsp freeze dried raspberries (for decorating)
100g white chocolate (for decorating)
Crack the cardamom pods open by squashing them gently using a pestle and mortar, or with the end of a rolling pin. Put the cream and cracked cardamom pods in a pan, heat gently, bubbling for 1-2 mins, then set aside to infuse for at least 2 hrs or, if you have time, cool then chill overnight.
Line a 23cm loose-bottom, fluted tart tin. Chill for 30 mins.
Heat oven to 190C. Remove the tart case from the fridge, line with baking parchment or foil, and fill with baking beans and bake for 15 mins, then remove the parchment or foil and beans, and return the case to the oven for a further 10 mins until cooked through and starting to turn golden around the edges. Set aside to cool a little while you prepare the filling.
Reduce oven to 140C/120C fan.
Chop the chocolate into small pieces and place in a large bowl. Whisk the egg and sugar in another bowl. Measure the cardamom-infused cream and top back up to 300ml with a splash of extra cream. Pour back into the pan and warm through on the hob until just steaming, but not boiling, then strain onto the chopped chocolate, discarding the cardamom pods. Leave to stand for a few mins, then stir until smooth and glossy. Add the warm chocolate cream to the egg, whisking as you go, until combined. Put frozen raspberries into pastry case. Pour into the tart case, then carefully slide into the oven. Bake for 30 mins until just set (the filling should still have a wobble), then remove and chill for at least 2 hrs, or overnight.
Place the freeze-dried raspberries in a mortar, and crush with a pestle to a dusty texture. To serve, scatter the raspberry dust over the tart and shaved white chocolate.