White Chocolate and Strawberry Tart!

Name: White Chocolate and Strawberry Tart!
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Cuisine: European, French, Mediterranean
Ingredients: 175 g Plain Flour; 100 g Butter; 1 tbsp Icing Sugar; 1 Egg Yolk; 500 g Mascarpone; 250 g White Chocolate; 1 tsp Vanilla Extract; 150 ml Double Cream; Strawberries; 150 ml Double Cream; 2 tbsp Icing Sugar; 50 g White Chocolate (melted); Freeze Dried Strawberries; Sprinkles

11 steps

Prep:20minCook:5h 30min

This white chocolate and strawberry tart will last for 3 days in the fridge ( covered would be better but will still last 3 days without ). The cooking time includes the cooling time for the tart!:)

Updated at: Thu, 17 Aug 2023 13:17:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories503.5 kcal (25%)

Total Fat38.9 g (56%)

Carbs31.7 g (12%)

Sugars19.7 g (22%)

Protein4.8 g (10%)

Sodium51.6 mg (3%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

For the pastry base:

Step 1

Sift the flour, icing sugar, and add the diced butter, egg yolk, and 1tbsp of cold water into a food processor. Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!

Food ProcessorMix

Sieve

Step 2

Grease & flour a 23cm Tart/Pie/Flan tin – Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 £1 coin(s).

Cake Pan

Step 3

Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!

FridgeCool

Step 4

Preheat the oven to 200C/180C Fan – Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry ‘Blind’ for 15 minutes.

OvenHeat

Parchment paper

Step 5

Remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden! Leave to cool in the tin.

OvenHeat

Step 6

OR - Use a premade packet of sweet shortcrust pastry. Line the tin in the same way as above, and bake for the same amount of time.

For the white chocolate filling:

Step 7

In a large bowl, add 125g of the Mascarpone, and the white chocolate. Melt gently over a pan of boiling water (bain marie) or in the microwave on a low heat.

Bowl

Step 8

Once melted, let it cool for a minute. Add in the rest of the mascarpone and vanilla, and beat till smooth. Pour in the double cream and beat again till smooth.

Step 9

Pour this on top of the Pastry and spread evenly. Add some halved strawberries to the top and basically cover the top. Leave the tart to set in the fridge for 5-6 hours.

FridgeCool

Step 10

Remove from the tin carefully, ready for decoration.

Step 11

Once set, decorate. Melt the extra White Chocolate and drizzle over the top. Whip together the double cream and icing sugar till thick and pipeable and pipe a decoration using a 2D Closed Star Piping Tip and then sprinkle with freeze dried strawberries, and some sprinkles if you fancy it.