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1
Preheat the oven to 200C / Gas mark 6.
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2
Roll out the brioche slices thinly (the thinner they are, the neater the tart cases will be).
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3
Cut out one round from each slice using the pastry cutter.
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4
Brush the inside of each muffin cup with melted butter.
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5
Place a brioche round into each muffin cup and gently push into place to form a neat cup, flattening any folds.
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6
Brush the inside of each brioche cup with melted butter.
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7
Bake for 4-5 minutes until golden brown then transfer to a rack to cool and crispen (they will still be soft when they come out of the oven).
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8
Place the finely chopped white chocolate and the diced butter in a heatproof bowl.
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9
Heat the cream in a small saucepan.
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10
Bring to the boil then immediately pour over the chocolate and butter.
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11
Stir with a spatula until the chocolate has melted and the ganache is silky smooth.
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12
(You can warm the mixture very gently over a pan of hot water if the chocolate hasnt all melted.)
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13
Proceed to the next step immediately as the ganache will start to set quickly.
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14
Put a small teaspoonful of jam into each brioche cup.
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15
Top with a generous teaspoonful of white chocolate ganache so that it comes up to the lip of the brioche cup.
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16
Place a raspberry on top of each one then transfer to the fridge to set for 20 minutes.
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17
Bring to room temperature and sprinkle with icing sugar to serve.
