Everyone will adore this amazing frozen raspberry tart. The white chocolate is delicious in combination with vanilla ice cream and the succulent taste of raspberries.
Line the cake tin with two layers of plastic film. Leave a generous overhang of film around the edge of the tin Purée 375 grams of raspberries in the blender or food processor.
Cut 1/3 of the ice cream into slices of approx. 1.5 cm thick. Arrange the slices to create an even layer on the base of the tin. Smooth the top with a spatula or small knife. Spoon half of the raspberry purée over the ice cream base. Transfer to the freezer for 30 minutes or until the raspberry purée is firm.
Cut another 1/3 of the ice cream into slices and arrange on top of the raspberry purée. Spoon the rest of the raspberry purée over the ice cream. Transfer to the freezer for at least 30 minutes.
Divide the rest of the ice cream over the raspberry purée. Cover with the plastic film and place in the freezer for another 3 hours.
Just before serving, chop the chocolate into chunkc. Melt the chocolate with the cream au bain-marie or in the microwave. Roughly chop the pistachio nuts.
Remove the frozen tart from the cake tin. Remove the plastic film. Pour the chocolate and cream mixture over the frozen tart. Sprinkle with the pistachio nuts and the rest of the raspberries.
Tip: This frozen tart can be prepared in advance. No Christmas stress! For a less sweet taste, replace the white chocolate with dark chocolate. Dark chocolate is also easier to melt.
