Ready-made pastry and marzipan make these tarts a doddle to make for summer dinner parties
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White chocolate ice cream
Put 140g chopped white chocolate into large bowl. In separate bowl, whisk 6 large egg yolks and 100g caster sugar together until pale and fluffy. Bring 300ml full-fat milk to the boil in pan. Pour hot milk onto yolks and whisk together. Return to pan and heat gently, stirring, until it thickens. Pass through a sieve onto chocolate and stir, then allow to cool. Mix in 300ml double cream, place in ice-cream machine and churn til thick. Freeze til ready to use.